52 Weeks of Cake: Olive-oil cake?

The cake of the week was Olive-Oil Cake with Candied Orange, from the June 2011 issue of Bon Appetit.

 

Here it is while it was cooling off.

 

Here is the finished cake with the candied oranges on it, and those are pistachios sprinkled on top. The cake was DELICIOUS!!! We both agreed that a dollop of whipped cream would have been a great choice to serve with it. (And yes I did try the candied oranges, but I did not eat the rinds.)

What I find to be the most interesting about my husband’s baking process is how is copies every single recipe into one of several leather bound journals that he has. He’s been doing this for 15 years — even though the technology is there to make it easier for him to cut and paste something into a document to save electronically.

 

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4 comments

  1. It does sound good! Did he have any trouble finding the cardamom pods or the semolina flour?

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    1. My husband’s reply to your question:
      Semolina Flour is easily found. No specialty store for that. I used Bob’s Red Mill, and got it from the neighborhood mega-market (in the baking aisle).

      Cardamon Pods, Green cardamon pods to be exact, on the hand I’m not sure if they normally in the spice rack at the grocery store. I went to the Spice House because 1) it is less than a block from where I work, 2) I knew they would have them and they would be very high quality as all their stuff (if Alton Brown goes to them, then they must be good) and 3) they are generally less expensive than the grocery store.

      If you need a copy of the recipie, you can find it through Epicurious.com.

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  2. Thanks for the info. I’ll be keeping my eyes peeled for the cardamom pods. Not sure I’ll find them in our small burg, but I see that Williams Sonoma sells them online. I’m familiar with Bob’s Red Mill products, so I’ll check for the flour the next trip to the store.

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    1. The Spice House & Penzeys is one in the same…. here is a link to get them online. http://www.penzeys.com/cgi-bin/penzeys/results.html

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