A classic cake which tastes of gingerbread and happiness
There is something so old-fashioned about an upside-down cake; whenever we make this dessert we feel that we should wear long, flowery dresses with embroidered aprons and then serve it with Salada in vintage tea cups and conversation about good books and family values. We’re not actually sure when the first upside-down cake was made, but we’re pretty sure it was a long time ago and that it created quite a happy commotion.
An elegant cake that is perfect for breakfast, snacking or dessert
We love to bake with olive oil. In part this is because growing up, our parents very rarely used butter in their cooking or baked goods. This was not because butter is not delicious, but because of our mom’s dietary restrictions and the underlying philosophy that despite the fact that butter may makes things better, olive oil makes them best. The other reason that we love baking with olive oil is that sometimes we find ourselves out of butter, but we can’t remember a day when we looked around our kitchens and discovered we were all out of olive oil. Lucky, for sure.
Rich chocolate zucchini cake with a hint of orange
Let’s get one thing straight. We are firm believers that there is always a time and place for cake. It doesn’t matter what your food preferences are, what the diet fad of the moment is, how much weight you think you need to lose or how much sugar you need to cut out of your diet. Everything in moderation is fine. The only problem is that it’s going to be hard for you to keep to moderation with this double chocolate zucchini cake, because it is so darn delicious. However, given that there are 3 cups of grated zucchini in this bundt, we’re not sure that it even qualifies as cake. Come to think of it, it’s more of a vegetable side dish. Moderation problem solved.
On April 19th we paid homage to the 15 year release date anniversary of one of the funniest movies of all time; we marked the event with a bundt cake we feel is delicious enough to be called “keiki mori”. If you have seen My Big Fat Greek Wedding, then you know exactly where this is coming from, and why the original cake was adorned with flowers in the center. If you find yourself scratching your head, then pop some corn (or bake this cake), and settle in to watch this inflated (but not too inflated) representation of what growing up with Greek immigrant parents could be like. Trust us, Nia Vardalos, who wrote the screenplay and portrays Toula Portokalis in this movie, will become your new comedy hero.
Movie aside, this cake stands on its own merit. It is a favourite in our parents repertoire of desserts, in part because it contains no dairy, making it perfect for anyone who has a sensitivity to milk and butter. Not overly sweet, but rich with the taste of olive oil and the tang of lemon, this easy cake is a real treat.