So, I missed my sister's birthday while I was on holiday. (EEK!)
It was kind of ok, because she was really busy studying and being a responsible human being (but actually... she's the one going places).
She finally got to take a holiday of her own, and went out of town this weekend with her friends... yay! I almost joined, but then I realized that perhaps, finally, I should finish up my work, because, ya know, it's due on Monday. (HA.) And then I have my thesis defense Tuesday. (HA.HA.)
Anyway, she asked for a berry tart. And, I was totally motivated... until... pie crust.
Not that pie crust is terribly difficult, and I will most certainly be making some delicious pie treats soon... but it does take time. And time was something I didn't have much of yesterday before she left.
So, I thought about something easy and useful that I could throw together for her. This cake is easy AND delicious. Win-win? I think so! I think that it would be the perfect breakfast, but I had a slice (ahem, or two) with my afternoon coffee. It's a pretty passe-partout snack. Nom.
Olive oil and blueberry lemon cake - What you need:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- zest of one lemon
- 1/2 cup olive oil
- 1/2 cup honey*
- 1/4 cup apple sauce
- 1/4 cup lemon juice
- 1/4 cup water
- 1 cup blueberries (You can toss the blueberries in a bit of flour to prevent them from sinking to the bottom of the pan.)
*This cake is vegan... minus the honey. Some vegans eat honey, some don't. If you're in the latter category, replace the honey with agave syrup. It's fine!
Olive oil and blueberry lemon cake - What you do:
Preheat an oven to 180 degrees celsius.
Grease a cake pan (I used olive oil), and coat with flour. Set aside.
In a small bowl, stir together the flour, baking soda and powder, salt, and lemon zest. Set aside.
In a larger bowl, stir together the oil, honey, apple sauce, lemon juice, and water. Combine well.
In one go, add the flour mixture to the oil mixture. Stir well until everything is incorporated.
Fold in the blueberries.
Pour the cake batter into the prepared cake pan. Tap the pan on the counter a few times to settle the batter.
Bake the cake in the preheated 180 degrees oven for 20 to 22 minutes, or until an inserted toothpick comes out clean.
(My sister is attempting to grow kale and cherry tomatoes in her apartment! ... I will keep you posted on how this works out.)
Allow the cake to cool.
You can either flip the cake out, or cut it straight from the pan. I cut square(ish) pieces since I was throwing this into a tupperwear to give to my sister for her trip.
GAH! It is so moist. So good. I don't often bake with olive oil, but after this recipe, I may have to start!
Baking soundtrack - Tunes to inspire your inner baker:
My go-to music guru recommended this group to me a few days ago... I've listened to their Obsidian album a few times already, and I'm hooked!