Writer, counselor, and healer Joanna Quargnali-Linsley’s The Seasonal Table collection of cookbooks is now complete! Quargnali-Linsley believes food is medicine and encourages us to think about our physical and mental health in what we eat. In her series, she shares her favorite recipes throughout the four seasons. Follow along as we share one recipe a month in our blog, or get them all by purchasing your own copy of her books.
Olive Oil Cake by Joanna Quargnali-Linsley
Cake can be so many things from dense and fudgy, to light and airy.
This cake is right in between with a richness from the olive oil and flexibility in how it gets flavored. It works as a dessert, a snack, and even a breakfast treat with a giant steaming mug of tea. (There are two versions below: 1) Hazelnut, Chamomile, Cardamom and 2) Chocolate)
HAZELNUT, CHAMOMILE, CARDAMOM OLIVE OIL CAKE Makes about 12 servings (can be made gluten free) INGREDIENTS 1 ¼ cup extra virgin olive oil (plus some for preparing the pan) 1 cup sugar (plus about ¼ cup for preparing the pan) 2 cups flour ⅓ cup finely crushed hazelnuts (plus about ¼ cup for preparing the pan) 2 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 2 teaspoon vanilla 3 large eggs ¼ cup plus 1 tablespoon strong chamomile tea 1 teaspoon chamomile flowers ½ teaspoon cardamom 1 teaspoon lemon juice DIRECTIONS Preheat oven to 350 degrees. Prepare the pan (9 inch springform, cake pan, or bundt pan) by coating it in olive oil. Mix ¼ cup sugar and ¼ cup nuts together and dust the pan with sugar and nuts. Whatever doesn’t stick can be added to the dry ingredients in the next step. In a bowl, combine the flour, nuts, baking powder, baking soda, salt, chamomile flowers and cardamom. Set aside. In another bowl, beat the eggs and sugar for 3- 5 minutes until fluffy and light. Continue beating and slowly add the vanilla, olive oil, lemon juice, and the chamomile tea. Slowly add the dry mix until it is all incorporated. Do not over mix. Pour into pan and bake at 350 degrees for 45-60 minutes. The cake is done when it is firm, and a toothpick comes out clean. Cool, dust with powdered sugar and serve. This cake is better the second day after the flavors have a chance to blend and mellow a bit. Chocolate Olive Oil Cake INGREDIENTS 1 ¼ cup extra virgin olive oil (plus some for preparing the pan) 1 cup sugar (plus about ¼ cup for preparing the pan) ⅓ cup finely ground hazelnuts (plus about ¼ cup for preparing the pan) 2 cups flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon vanilla 3 large eggs ¼ cup plus 1 tablespoon Kahlua or hot chocolate (at room temperature) ½ teaspoon ground cardamom ½ teaspoon ground cinnamon ½ teaspoon mild New Mexico red chile (or heat of your choice) ⅓ cup baking cocoa 1 teaspoon lemon juice DIRECTIONS Preheat the oven to 350ºF. Prepare the pan (9 inch springform, cake pan, or bundt pan) by coating it in olive oil. Then mix ¼ cup sugar and ¼ cup nuts together and dust the pan with the mixture. Whatever doesn’t stick can be added to the dry ingredients in the next step. In a bowl, combine the flour, nuts, baking powder, baking soda, salt, cardamom, cinnamon, chile, and cocoa. Set aside. In another bowl, beat the eggs and sugar for 3- 5 minutes until fluffy and light (see my notes on how important this step is). Continue beating and slowly add the vanilla, olive oil, lemon juice, and Kahlua (or hot chocolate). Once mixed, slowly add the dry mix until it is all incorporated. Do not over mix. Pour the mixture into the pan and bake for 45-60 minutes. The cake is done when it feels firm to the touch and a toothpick comes out clean. Cool, dust with powdered sugar, and serve. This cake is better on the second day after the flavors have a chance to blend and mellow a bit.
