Hi all– We were sitting in a old fashioned diner with Laurel, over hamburgers and onion rings, and, of course, were talking about food. Larry started on with his list of “perfect foods.” It began with banana splits (on the diner menu) and went on to peanut butter, Snickers bars and bananas themselves. I asked him what made them “perfect” and she thought a minute and said, “They’re simple but unexpectedly good.”
I’m not sure I quite understand. But it made Laurel and I remark on “perfecct foods” that crossed out paths all that weekend. And on the sweet side of things, I would have to pick “cake” Such a short, tidy little word, cut it holds all sorts of possibilities. Usually there’s a lovely flavor involved and in my mind, there needs to be frosting. This is a delicious cake that fits my “cake” criterion.
ORANGE OLIVE OIL CAKE WITH CHOCOLATE GANACHE
1 large orange
3/4 cup sugar
1/2 cup olive oil
1 tsp. vanilla
1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
Grate the peel off of the orange and then juice the orange. Set these aside. In a bowl, cream together the eggs and sugar with an electric mixer. Then blend in the olive oil, vanilla, orange peel and 3 tablespoons of the orange juice (save leftover juice for ganache). Finally mix in the flour, baking powder and salt.
Spoon it all into a 9″ cake can sprayed with cooking spray and bake it up at 350 degrees for 30 to 35 minutes, until it’s slightly browned and firm to the touch.
1/2 cup whipping cream
2 tab. butter
1 tab. orange juice
8 oz. chocolate chips (1 1/3 cup)
orange slice/mint leaf for garnish
Bring the cream and butter to a simmer in a pan on the stove top. Take it off the heat and stir in the orange juice and chocolate until it’s all melted together. When the cake is cooled spread the ganache all over the top.
It’s rich enough, doesn’t need whipped cream or ice cream on top. Enjoy!!