Remember my cry for help in my last post? Well, BakeMe is back and just in time for the weekend.
Let me present to you a concoction fresh out of the oven:
Bake this now.
ORANGE OLIVE OIL CAKE
zest of 2.5 oranges
1/4 cup black molasses sugar + 1/4 cup brown sugar
1/3 – 1/2 cup buttermilk (1/2 cup of soymilk + half the juice from small lemon)
2 eggs + 1 tbsp of flaxseeds and 3 tbsp of water
3/4 cup white whole wheat pastry flour + 1/2 cup of cornmeal
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
approx. 1/4-1/3 cup extra virgin olive oil
Preheat oven to 350*
Grease a loaf pan (mine was 9-by-4). Grate the zest from 2.5 oranges into a medium bowl. Add the sugar to the zest and rub together until the zest is well incorporated and the mixture resembles damp sand.
I didn’t have buttermilk on hand so I poured half cup of soymilk into a glass measuring cup and squeezed lemon juice into it. Let the mixture sit for about 5 minutes. Juice the remaining orange into a glass measuring cup and then add enough “buttermilk” to bring the liquid to 2/3 cup. Add the liquid to the sugar mixture and drop in 2 eggs along with 1 tbsp of flaxseeds and 3 tbsp of water (I was too lazy to ground the flaxseeds with water but everything worked out fine). In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda and salt) and gently add them to the wet ingredients. Use a spatula to fold in the olive oil, a little bit at a time. Pour mixture into baking pan, loaf pan, or king-size muffin pan.
Bake the cake for 55 minutes if using a loaf pan. I used a king-size muffin pan exactly like this which held about 3 muffins and baked for approximately 30 mins. Let the cake cool slightly in the pan and then unmold onto a cooling rack to cool completely before serving.
The taste of the orange zest infused with olive oil made the muffin surprisingly flavorful.
The addition of cornmeal gave the muffin itself a light texture but added a crunchy layer on top.