Peachy Olive Oil Cake

Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

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Sweet Breakfast Biscuits

20121215-095637.jpgSweet Breakfast Biscuits

Servings: 9-10
Prep time: 0:10
Total time: 0:30
Categories: Breakfast
Source: JudeTheFoodie.com

Ingredients

• 2¼ c Biscuit Mix
• ⅔ Milk
• 1Tbsp Butter, melted
• 1Tbsp Turbinado Sugar

Directions

Preheat oven to 450°

Butter a heavy cast iron skillet.

Mix biscuit mix according to directions (mix until it forms a ball, turn onto board with more biscuit mix, kneed 10 times).

With hands press to about ½ an inch.

Melt butter. Brush onto dough. Sprinkle with sugar. Cut into random geometric shapes.

Place on skillet, with some edges touching. Bake about 11 minutes, until golden grown.

Cool 10 minutes. Enjoy!

from http://therecipeboxapp.com

Rich Golden Cake

1 Comment

The Complete Everyday Cookbook 1971 http://www.amazon.com/Complete-Everyday-Cookbook-Cooking-Library/dp/B000BMWN4I I have been making this cake for 30 years…and it is a family favorite!

 

 

 

 

2 ¼ cups cake flour, sifted before measuring (Jude here: I use Softasilk http://www.pillsburybaking.com/products/details/764)

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

2/3 cup soft shortening

1 cup milk

1 ½ teaspoons vanilla

3 eggs

Heat oven to a moderate temperature (350 degrees). Read the recipe through. Assemble all ingredients. Prepare two 9” x 1 ½” round layer pans or one 13” x 9” oblong pan. Combine and sift together flour, sugar, baking powder and salt into a mixing bowl. Add soft shortening, then about 2/3s of the milk. Beat with mixer at medium speed for 2 minutes, scraping the bowl constantly, or beat vigorously with a spoon 150 strokes per minute for 2 minutes. If you stop to rest, count only the actual beating time or strokes. Add remaining milk, vanilla and unbeaten eggs. Beat 2 minutes more, scraping bowl frequently. This batter will be thinner than the conventional cake batter. Pour batter into prepared pans, dividing it evenly between them. Place in the oven so that layers are staggered in opposite corners, slightly apart and away from the oven walls. The top of the cake should be about midway in the oven. Bake about 30 to 35 minutes or until cake tests done. (Jude here: once you smell the cake it is usually done) The oblong pan will take 40 to 45.

Cool 5 to 10 minutes only, then cut each layer carefully in two so you have 4 layers total. Place first piece cut side up and fill with a lemon pudding filling.

(Jude here: I made lemon curd from this recipe http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html It was only a “like” recipe and took forever so I would buy it).

 

 

Put top piece on the lemon filling and cover with a medium layer of frosting. Repeat with other cake.

 

 

  

 

Frost the cake with a white frosting http://wp.me/pSQ0s-iq and grated coconut. (Coconut aversion in our house so no coconut on our cake)

 

 

 

 

Have a yummy day! JudeTheFoodie.com