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Provence & Rose Olive Oil Cake
by Javaneh Hemmat
Fluffy aromatic basmati Persian rice with crunchy tadig is a sacred recipe that is enjoyed on a weeknight family dinner and ceremonious on many special occasions. Intention, mindfulness, and time are elements to make a perfectly golden and crispy tadig. As a curious recipe developer, I’m always looking for ways to transform traditional recipes into modern concept so everyone can easily cook and enjoy. This is the only recipe that makes me gasp every time I flip the tadig, Hope it wows you too!
Category
Dessert
Servings
8
Prep Time
15 min
Cook Time
45 min
Ingredients
- 3 cups unbleached all purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoon flaky sea salt
- 3 tsp Provence herb blend
- 2 cups sugar
- 1/2 cup fresh grapefruit juice (o.j. works too)
- 1.5 tsp Orange Blossom (concentrate, like Nielson-Massey)
- 1 cup olive oil
- 1 cup Buttermilk*3 eggs
- 1 cup powdered sugar + more to thicken if needed
- 2 Tablespoons grapefruit juice
- 1/8-1/4 teaspoon orange blossom, to taste
Directions
- Heat oven to Heat oven to 350°F.
- Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.
- In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Provence herb blend, and sugar.
- In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.
- Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not over mix.
- Pour the batter about 2/3 way up the sides of your cake tins or pan (will make about 3 small bundt cakes or 2-3 8" layers depending on how thick you make them), and bake at 350°F for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn't be wet or goopy.
- Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
- Meanwhile whisk together your glaze. In a bowl whisk the juice and orange blossom into the powdered sugar.
- Add sugar if you need to thicken it to get it to a pourable yet thick consistency.
- Spoon the glaze over cake and enjoy!
Notes
- To make dairy free buttermilk, add 1 TSP of white vinegar to 1 cup almond milk and let it sit for 10 minutes before incorporating
