An exceptionally light and delightful treat! This cake pairs deliciously with tea and coffee! Prepare yourself for multiple slices!
Olive Oil Cake
1. Preheat the oven to 350 degrees, grease two 6 inch pans with olive oil, and set aside.
2. Sift together the flour, baking powder, baking soda and salt.
3. In a separate mixing bowl beat the sugar into the eggs, add in the lemon zest, and slowly mix in the milk until fully combined.
4. Slowly add the sifted dry ingredients with the egg mixture. Once combined, slowly add the olive oil, 1/4 cup at a time. Waiting until the previous cup has mixed in before adding the next.
5. Lastly, blend in the lemon juice.
6. Divide the batter between the two greased 6-inch pans.
7. Place in the oven and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
8. Let cool fully before trimming the cakes, and decorating with whipped cream.
9. Once cool, remove from the pan, trim the top to make it flat, then cut the cake in half to create two cake rounds from each of the 6-inch pans.
Whipped Topping
1. In a mixing bowl, combine the sugar and heavy cream.
2. Whip until stiff peaks form.
3. Separate the whipped cream into two bowls and add blackberry to half.
4. Spoon the whipped cream into two separate piping bags, and decorate the cake.
5. Once Decorated, Top With Honey
The perfect way to use leftover pasta, or even freshly cooked pasta in a fun new recipe! Great for weeknight dinners when you're craving a savory dish!
A dish that screams autumn with its savory, seasonal and warm flavors.