Wednesday, January 5, 2011

Farmer's Market in January

It's cold and raining on Sunday but I had to go to the farmers market  to see what was happening.
I met a wonderful baker, Shirley William of Les Delices Du Four who had some great Brioche.

Lenny Levy of Gourmet Blends had the best infused oil olives and balsamic vinegars.
The black currant was my favorite.
Lenny also has a great website you should check out at
Check out all the recipes on his site...I love the recipe for Blood Orange Olive Cake.
Maybe I should try baking a Blood Orange Olive Cake this week????

Carole Hicks' Blood Orange Olive Oil Cake

Pre-heat oven to 325 degrees

  1-1/2 cups flour
  1 cup sugar
  1/2 tsp. baking powder
  1/2 tsp. baking soda
  1/4 tsp. salt
  2 eggs slightly beaten
  3/4 cups milk
  1/2 cup Blood Orange Olive Oil
  2 tsp. grated orange peel (zest)

Glaze (Optional)

  2 Tbs. confectioners sugar
  2 Tbs. fresh squeezed orange juice (adjust amounts to correct consistency)

Oil and flour loaf pan (parchment paper on bottom works great) 9" x 5" x 3".
Combine dry ingredients and set aside.
Beat eggs, oil, milk and orange zest till blended.  Add dry ingredients to wet mixture and thoroughly combine without overmixing.  Pour into loaf pan.  Bake for minimum of 40 minutes (start testing at this point) or until toothpick comes out clean.  Ovens will vary.  Cool for 15 minutes and turn out on cake plate.  Option: Mix confectioners sugar and orange juice till you have a thick but pourable liquid.  Drizzle glaze down the top center of cake while still warm.  

What beauties.....La Dolce Vita Rose!!!

Hibiscus Branches

Happy Wednesday!!!!

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