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
How’s that title for a mouthful? So I wanted to try something different from my usual, you know trying to step out of my comfort zone. This recipe is by no means difficult, it’s just that it has butternut squash which I have never baked with before…or cooked with either for that matter. As much as I like to think that I have a pretty unbiased palate, I do tend to stay away from the unknown. Like the other time when I baked the chocolate cinnamon cake, it was something different, I tried it, didn’t like and will never make it again.
Tonight I thought that I would give it another go with a recipe I saw in Fine Cooking, Sweet Cakes Holiday Baking Issue. I picked up the magazine the other night while I was at the Home Depot of all places. I pretty much studied all the mouth-watering recipes during my morning commutes to work, and this one just stood out. So when I stepped off the bus today I walked into the corner fruit stand and purchased myself a butternut squash.
I rushed home, quickly checked the mail and made my way into the kitchen and got my grater out.
Having never cooked or baked with butternut squash I was a little uneasy, first I noticed how difficult it was to peel and how much more difficult it was to cut. Man, that is one hard-as-a-rock vegetable. So t here I was breaking a sweat trying grating this squash thinking that maybe it’s not ripe enough and I’ll end of with a dense cake. I quickly banished that thought from my mind and got back to the recipe only to remember that I forgot to but buttermilk. No worries I thought, I can make my own. You see the problem is the only milk I have in the fridge is 1% so I was pretty sure the cream of tartar trick wouldn’t work…and it didn’t, nor did the adding vinegar to the milk trick. Instead I opted to use plain yogurt instead, hey why not, I’ve made many delicious and moist cakes using yogurt.