baking in celebration...
In honor of The Setting's launch, I wanted to create a my version of a celebratory cake.
It should be noted from the beginning that I have no formal culinary training. My first memories in the kitchen are of working with whatever was around to try and create something fun, interesting to eat.
Those memories are vivid and largely form the way I approach cooking and baking today. I try to simplify the process, clean as I go, and use ingredients that are readily available and approachable. That said, this cake is a bit more involved as far as ingredients but it was in honor of a lot of talented people working hard to create a beautiful online experience that I've dreamed of having for years.
The result was a simple yet beautiful olive oil rose cake with grapefruit glaze. I used a bundt pan but any 9 x 9 pan will do.
Hope you like it!
Makes approximately 2 cakes.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
- 375 grams (3 cups) unbleached all purpose flour (I love King Arthur flour)
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoon sea salt
- 3 tsp herb de provence
- 385 grams (2 cups) sugar
- 1/2 cup fresh grapefruit juice
- 1.5 tsp rose water (concentrate, Whole foods & other large stores will have this)
- 220 grams (1 cup) good olive oil
- 3 eggs
- 3/4 cup powdered sugar
- 2 tablespoons freshly squeezed grapefruit juice
- 1/8-1/4 teaspoon rosewater, to taste
1. Heat oven to 350°f. thoroughly grease your cake tin, I use coconut oil spray for this.
2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, herb de provence, and sugar.
3. In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.
4. Pour wet ingredients into the dry and gently stir with a spoon till combined, scrape the bottom. Do not overmix.
5. Pour the batter about 2/3 way up the sides of your cake tins or pan (will make about 3 small bundt cakes or 2-3 8" layers depending on how thick you make them), and bake at 350°f for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted.
6. Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
In the meantime, whisk together your glaze. In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken mixture to get it to a pourable. You can also thin it with additional juice or cream as needed. Spoon the glaze over your cake. And enjoy!