A swirly vanilla and chocolate cake made with olive oil
We admire professional bakers, and those non-professionals who have spent years perfecting their fondant skills and can transform flour, butter and eggs into edible works of art, like toilets and Chanel purses. Having tried our hand at sculpting with gum paste and molding with chocolate, we certainly recognize the talent that is behind baking and creating this way. Amazing! But, the truth is, while we can appreciate and marvel at these jaw-dropping desserts, we tend to crave the mouth-watering desserts we grew up with…and let’s be clear, our parents wouldn’t know fondant if it hit them in the face.
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.
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.