I was obsessed with this cake before I even started making it. It sounded like the perfect thing to bake. I love making anything in a loaf pan because it looks effortless and humble but then usually surprises everyone by tasting amazing. I even bought a new laf pan before making the second cake.
Spike, did you screw up the first cake?!No, I didn't. I made the lovely Riviera version of this cake first. I added thyme and used a low fat greek yogurt. Then for the olive oil, I used half cheap rather tasteless olive oil and half lovely fragrant fruity olive oil. The result was a rich, slightly sweet loaf cake. It was perfect toasted with goat cheese and sliced cucumbers:
A lovely combination of sweet, rich and refreshing. Yes, I just put a vegetable on cake and called it a meal.
So why the second cake? Um, have you noticed how many times I've used the words "perfect" and "lovely" already in this post? Then how could I not make the original version of the cake?I made the original recipe but used orange zest instead of lemon. This recipe was delish too. I couldn't help myself, I had to make a topping for this cake. I decided to whip up a little cream cheese frosting- adding more orange zest and some almond paste. Recipe follows. It was pretty good spread thinly on top of a slice of cake. Okay, it was way better than pretty good. And now I've had entirely too much cake in the past week. I'm off to go running now...Orange Almond CC Frosting
3 ounces cream cheese
1 tbs almond paste, mashed into pieces
1 tbs orange zest
about 1 cup of powdered sugar
Beat cream cheese, almond paste, and zest on high until smooth.
Slowly add the powdered sugar a couple of tablespoons at a time until thickened and has desired level of sweetness.
Thanks to our host is Liliana of My Cookbook Addiction for picking this week!