Earthy Essentials
Cooking and baking therapy
Note* Recipes have not been measured and were all based on feel
Note* Recipes have not been measured and were all based on feel
Pistacio olive oil cake with fig/rosemary compote and cream cheese frosting
This is one of the moistest cakes I have ever made! It is so yummy and very easy!
cake:
1.5 cups cake flour
1 cup crushed pistachios
2 tablespoons lemon zest
1/2 tspn salt
1/2 cup olive oil
1/4 cup local honey
1/4 cup cashew milk
3 large eggs or 2 large bananas
Divide batter between two cake pans
fig/ rosemary compote:
3 or 4 large large figs, sliced
1/2 cup sugar
1/4 cup lemon juice
sprig of rosemary
reduce down in saucepan and add rosemary after 10 minutes of cooking. Let bubble and then lay sit. Once cakes are cooled add this as the layer between cakes.
Cream cheese frosting:
6oz cream cheese
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons of heavy cream
This is one of the moistest cakes I have ever made! It is so yummy and very easy!
cake:
1.5 cups cake flour
1 cup crushed pistachios
2 tablespoons lemon zest
1/2 tspn salt
1/2 cup olive oil
1/4 cup local honey
1/4 cup cashew milk
3 large eggs or 2 large bananas
Divide batter between two cake pans
fig/ rosemary compote:
3 or 4 large large figs, sliced
1/2 cup sugar
1/4 cup lemon juice
sprig of rosemary
reduce down in saucepan and add rosemary after 10 minutes of cooking. Let bubble and then lay sit. Once cakes are cooled add this as the layer between cakes.
Cream cheese frosting:
6oz cream cheese
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons honey
2 tablespoons of heavy cream