IT’S VIOLET SEASON: LET’S MAKE AN OLIVE OIL CAKE!

As you’ve probably noticed, it’s violet season! An amazing little (edible!) flower that has both demulcent and anti-inflammatory properties.

It’s also perfect for adorning a cake or sprinkling into a fresh salad. Here is a quick recipe for a Lemon Olive Oil Cake to help you make the best out of these lovely little flowers!

LEMON OLIVE OIL CAKE:

INGREDIENTS:

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1½ cups granulated sugar
• 3 large eggs, at room temperature
• freshly grated lemon zest from 1 lemon
• fresh lemon juice of 1 lemon
• 1¼ cups whole milk, at room temperature
• 1 cup extra-virgin olive oil

METHOD:

1. Mix together flour, salt, baking powder, and baking soda in one bowl and set aside.

2. Mix together sugar, eggs, and lemon zest on high for 5 minutes with an electric mixer. After 5 minutes, this mixture should be fluffy and smell incredible.

3. Slowly drizzle in the olive oil and blend another 2 minutes.

4. Reduce the mixer speed to low and add the milk and lemon juice.

5. Gradually add in the flour mixture until the batter is smooth and everything is incorporated.

6. Line a 9 inch pan with parchment paper and pour in the batter.

7. Bake at 375°F for 55-60 minutes - or until a butter knife can be inserted into the middle and come out clean.

8. Top with a light layer of sifted icing sugar.

9. Arrange your fresh violets on top!  

Enjoy!