Please donate now to pay our monthly server fees:
 [More Info] |
|
|
|
Community Home Message Board Board Home Board Rules Board Extras: Arcade Calendar Links CauldronMUX [Client] Sister Forums: Asatru Lore |
|
Home |
|
|
|
Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire |
|
|
|
|
 Charter Member |
While this web site is designed to work in all major browsers, we recommend Firefox.
|
|
a Linode VPS Formerly hosted by  Why Use Dreamhost? |
|
© 1998-2009 by Randall |
| Home > Pagan Living > Cauldron Cookbook > Olive Oil and Wine Cake Topped With Poached Apricots | Search |
| Olive Oil and Wine Cake Topped With Poached Apricots |
|
|
submitted by LyricFox
Ingredients
1 1/4 C all purpose flour
2 t baking powder
1/2 t salt
1 C sugar
1
1/4 C extra virgin olive oil
3 large eggs
1 1/2 t grated orange
zest (orange part only)
1/2 t vanilla extract
Generous pinch of
ground nutmeg (freshly ground if possible)
Generous pinch of ground
cinnamon (freshly ground if possible)
Procedures
1. Sift the flour together with the baking powder and salt and set aside.
2. In a medium bowl, combine the sugar, olive oil, eggs, orange zest, nutmeg, cinnamon and vanilla and beat until smooth and light. Add the flour mixture in two batches and fold in with a wooden spoon until just incorporated.
3. Pour into the prepared loaf pan. You’ll want to use an 8 /14″ x 4 1/2″ loaf pan that’s been very well coated with PAM and flour. If the pan isn’t coated/floured well, the cake will stick.
4. Bake in a 350 degree oven for 45-50 minutes or until a toothpick can be inserted and removed without batter sticking to it.
Syrup
Ingredients
2 T white wine
2 T dry sherry (I use regular cooking sherry here,
since I always have it on hand.)
2 T sugar
Pinch of nutmeg,
cinnamon and cloves (optional, but they do add to the syrup)
Procedures
1. While the cake is baking, combine the wine, sherry, sugar and spices in a small saucepan. Heat, stirring constantly until bubbles appear around the edge of the pan and the sugar is dissolved.
2. Remove the loaf pan from the oven and while it’s still hot, pour the sauce over the top of the cake. Cool on a wire rack for 10-15 minutes and then remove the cake from the pan. The loaf will sink in the middle, so don’t panic - it’s normal
Poached Apricots
Ingredients
3 C boiling water
2 1/2 C dried apricots (you can use half
apricots/half dates if you like…just cut the boiling water in half for
the poaching)
2 T sugar
1/4 C raisins
1/4 C toasted slivered
almonds
2 T toasted pine nuts
2 T toasted, chopped pistachios
1
t rose water (optional, but really recommended)
Procedures
1. Combine water and apricots and soak five minutes. Strain apricots in a colander over a bowl and reserve poaching liquid.
2. Place reserved liquid and 1/2 of the apricots and sugar in a blender and process until smooth.
3. Pour pureed mixture in a bowl and add remaining apricots (and dates if you’re doing both), raisins and remaining ingredients. Stir. Serve chilled or at room temperature.
4. Spoon over cake or into bowls.
Comments
Serve this cake plain or spoon fresh fruit and whipped cream on it. I recommend that you use freshly ground spices since it can make a big difference in flavor. The poached apricot topping can actually be served alone. Using it as a topping was something I came up with one day when I had made it and still had the Olive Oil and Wine Cake on hand.