Tag Archives: cake

Honey Olive Oil Almond Cake

Honey Almond Olive Oil Cake - Life Love FoodHoney Almond Olive Oil Cake - Life Love FoodHoney Almond Olive Oil Cake - Life Love Food

I have just recently come to terms with the fact that, for the biggest part of my life, I missed out on one of the most delicious things nature has to offer: honey. Unlike, say,  beetroot, which I continue to dislike no matter how much I try to masquerade it under thick layers of horseradish-injected dressings or to blend it into chocolate cake (I just can’t get past the very earthy flavour), my feelings towards honey have changed with me. They grew as I grew, from childhood to adolescence to adulthood, increasing and amplifying at every stage, spreading like a spoonful of oil on a smooth surface, slowly, unavoidably. And so, I gradually went from being the kid who couldn’t stomach a drop of it to the grown-up addict who eats her weight in liquid sugar, jar after jar after jar.

After years of refusal, I’m now making up for lost time by keeping my pantry well-stocked and varied at all times. And although I like to keep things interesting by trying new flavours and brands, I always tend to go back to the same, old trusted ones.

Orange blossom and acacia honey are my all-time favourites. I use them for drizzling, normally on toast, and often over a layer of fresh ricotta, but also over yoghurt, and porridge and other creamy things that can benefit from some sweetness. Saline honey from seaside locations (like miele di barena from the Venetian lagoon, still produced on the island of Sant’Erasmo) is my flavour of choice for dressings and marinades, either for mellowing down the bitter bite of radicchio or for glazing a roasted chicken. And then, citrus, chestnut and prairie honey I find wonderful to bake with – the former to fortify the freshness of a lemon cake; the second to give depth to sweet breads and fruit loaves; and the latter for everything in between.

Honey Almond Olive Oil Cake - Life Love FoodHoney Almond Olive Oil Cake - Life Love FoodHoney Almond Olive Oil Cake - Life Love Food

Baking with honey is something I came to late in life, but that I’m keen to explore with dedication from now on. What I learnt so far is that it doesn’t work with everything – that it can’t replace sugar every time. But whatever it goes with it turns into a wonderfully floral affair, powerful and yet discreet, sweet but subtle. A cake made with honey will be a little bit denser than your usual cake, but by no means will it be heavy. Its crumb will be close, but the texture will be tender. The batter will take an unfamiliar amount of liquid – less than you’d normally use – but never will this lead to a dry result. In fact, quite the opposite: it’ll be moist (that dreaded word we are told to avoid); and it will be moreish, and marvellous.

Read More

Pumpkin Olive Oil Chocolate Cake

Pumpkin Chocolate Olive Oil Cake collage_pumpkinchococakePumpkin Chocolate Olive Oil Cake Pumpkin Chocolate Olive Oil CakePumpkin Chocolate Olive Oil Cake

I’m writing about this lovely pumpkin olive oil chocolate cake from my new kitchen in London. Now, if I lift my head from the computer screen and glimpse at the little back garden just outside the kitchen door I see a quintessentially English photogram. The weather is cloudy, a bit gloomy, chilly but not cold. There’s a mild wind that makes the vine growing along the wooden fence bounce and dance – a slow waltz, maybe. Earlier I saw a squirrel jumping over onto our portion of pebbles. I suspect it’s hiding its acorns in our yard, but I might need to investigate further.

It feels good to be here. This autumn feeling has a soothing effect on me – it slows my pace, makes me more focused. I have skipped this season twice this year. Now I realise that I missed wishing for the comfort of a woollen blanket, of a pot of stew bubbling on the stove for the good part of an afternoon. I now have many such days to look forward to here. Which is why, so as not to arrive unprepared, with me I brought a few recipes to match the spirit of the upcoming season. Long braises and spiced cakes I am eager to try.

But first, this cake.

Read More

A Polenta Fruit Cake from Veneto

Happy new-ish year! Hope you had some lovely, peaceful, restful, glass-clinking, food-filled holidays. Ours were unusual: we spent a big chunk of them at the beach eating avocado on toast in true Aussie spirit while humming Frank Sinatra’s Christmas songs. Surreal.

And now, without even noticing, the holiday season is almonds gone. It was all so understated this year, I barely realised that today is 6th January. In Italy, we celebrated Epifania, the day when the three kings show up on the nativity scene, and also, the day when the Befana – the old witch who used to bring gifts to Italian kids before the whole Santa thing came up – descends into people’s fireplaces to fill up stockings. In my sock, I would find the simplest things –mandarins or clementines, a few sweets, perhaps colour pencils. It wasn’t as big of a deal as Christmas, but we all liked to keep the tradition alive.

Read More

Flourless Pumpkin Cake

As you might have grasped from the latest updates, I am no longer in Veneto. A few things have changed since the last post, mostly regarding the fact that I put a few miles between me and the homeland. Long story short, I am now in sunny Sydney.

The plan is to be here for a few months (more on that another time). Meanwhile, I am just enjoying the fact that I’m escaping winter and getting a double dose of summer instead. The seasonality change might twist things around a bit on these pages, mostly because this is meant to be a seasonal recipe journal, and what’s in season here now are lovely green peas and crisp asparagus. It feels a bit confusing, admittedly, so I’m trying to take things easy. For now, just to get into the groove of the holiday season and tune in with what’s happening in our respective home countries, Jesse and I have been baking quite a few autumnal delights. That, despite the fact that it’s very warm and sunny outside my window.

Read More

Meyer Lemon Olive Oil Cake

We have been settling into January at the slowest possible pace, trying to hold onto that feeling we brought back from Italy. Calm. Peace of mind. It didn’t last long – back to work and all that jazz – but we still managed to keep weekends on the resting side after all. There was a lot of sitting around, a lot of cookbook flipping, some reading and some walking. There was a lot of baking, too.

This cake is what we baked the most, by far. It’s nothing fancy, really, but it reminds me of the cake my mum used to make when I was little – that silly-easy cake (the only one she knew how to make, really) that takes a pot of yoghurt as a measuring unit. it’s a classic, but also, a cake that bears some uniqueness – in its aroma as much as in its backstory.

Read More

1 2 3 4 5