I don’t know what it is about winter, but I love making summery desserts. Maybe it’s the fresh flavours that remind me of things to come. Momentarily, I am transported into the future as I bite into a slice of lemon cake. Just for a moment it’s a breezy summer evening then in a flash I realize that breeze is actually the a gush of winter wind that I feel as my husband opens the front door.
Have I mentioned how much I dislike winter, no? But I’m pretty sure that I have hinted at it. I get the winter blues, no amount of vitamin D will ever cure the winter blues. As you also may have noticed I don’t do much blogging in the winter. It gets so dark quickly that I can’t take a decent picture that is blog worthy. But every once in a while I come back to my blog and tell myself to snap out of it and to post something new.
So here it is, my Lemon Olive Oil Cake. It’s one of those recipes that I had wanted to try for a while. This cake is definitely a keeper. It comes together quickly and the result is a moist, tangy cake with a hint of olive oil. The moistness comes from a simple lemon flavoured syrup. I was a little worried that it would be über greasy and the olive oil would monopolize the overall taste. I was wrong on both accounts. It’s topped with a lemon glaze which I thought it could do without, but my husband begs to differ. The recipe actually didn’t call for the glaze, but I wanted to dress it up. Continue reading
The Food Network, how do I love thee? Let me count the ways, well let me just count to one; Alton Brown. Thank you, thank you a million times over Alton Brown for giving us this creation we call the Cinnamon Roll. Seriously, if I could give each and every one of you one of these cinnamon rolls I would. Given that I can’t, you really and I mean really have to make these. I know, some of you may have a recipe that is tried and true but do me this one favour and give these a chance.
There are so many things that I love about this recipe, first and foremost, they can be made the night before and baked in the morning. Now tell me what’s better than the smell of baking cinnamon buns in the morning….can’t think of anything can you? This is another first for me, I’ve never made cinnamon buns before thinking that it was too labour intensive ..well yet again I was wrong. This recipe rocked in its simplicity. Most of the time spent on it was during the first rise, a little over two hours. You just have to remember to bring your eggs and buttermilk to room temperature and really, you’re ready to go.
The dough comes together rather quickly in no time. Please follow the recipe carefully, and if you have a scale I do recommend you use it. The more reading I do on baking the more I learn that baking with ingredients by weight is actually the most accurate. Scales are rather inexpensive and if you do a lot of baking it’s well work the investment. Now where was I, ah yes the dough. Be sure not to add too much flour, otherwise you’ll end up with tough dough. You can always add too little and if you need more add it in at the end. You should end up with a soft and smooth dough once kneaded.
And you better have butter on hand, as you will use it thrice. The first time in the dough itself, secondly in the filling and last brushing it on the dough once rolled out. Now to you get why these are so good, add butter to anything and it will just taste better. Which reminds me, I’m running a little low on my supply…I better replenish.
The most difficult thing about this recipe is the waiting, the first rise and then the overnight rise. I was so anxious during the first rise, worrying that it wouldn’t rise at all given how cold the weather has gotten. Paranoid me swaddled the bowl that held the dough in a table cloth and one blanket and place it near a chair by the radiator.