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Thread: Orange-Lemon Olive Oil Cake with Rosemary

  1. #1
    sf Guest

    Default Orange-Lemon Olive Oil Cake with Rosemary


    I baked a cake yesterday and let the flavors develop overnight. The
    recipe called for boiling a whole orange and a whole lemon, but I
    roasted them in foil because I wanted a deeper citrus flavor. I also
    added a tablespoon of chopped fresh rosemary to the batter.... because
    I like rosemary with lemon and orange olive oil cakes.

    Oh, man - this is my type of cake: dense and intense. All it needs is
    a dollop of whipped cream on the side... and a cup of coffee or tea.
    It's going into the freezer and coming out for the playoff game this
    weekend.


    Orange Lemon Cake
    http://www.notonlypizza.com/2010/06/...e-lemon-cake//

    Ingredients:

    1 medium organic orange
    1 organic lemon
    6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    1 cup unbleached all purpose flour
    1 Tbs. aluminum free baking powder (sf used what was on hand)
    4 extra large eggs
    tsp. sea salt
    1 cups raw cane sugar, granulated white sugar is also fine
    2/3 cup extra virgin olive oil

    powdered sugar for decoration




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  2. #2
    Brooklyn1 Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf <[email protected]> wrote:
    >
    >Orange Lemon Cake
    >http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    >
    >Ingredients:
    >1 medium organic orange
    >1 organic lemon
    >6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    >1 cup unbleached all purpose flour
    >1 Tbs. aluminum free baking powder (sf used what was on hand)
    >4 extra large eggs
    > tsp. sea salt
    >1 cups raw cane sugar, granulated white sugar is also fine
    >2/3 cup extra virgin olive oil
    >
    >powdered sugar for decoration


    WTF is the point in stipulating organic for the citrus but not for all
    the other ingredients??? And I bet sf doesn't douche with organic sea
    salt. LOL-LOL

  3. #3
    JeanineAlyse Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Jan 18, 2:08*pm, sf <s...@geemail.com> wrote:
    > Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    >
    > Ingredients:
    >
    > 1 medium organic orange
    > 1 organic lemon

    I have a lemon and an orange tree, I have no need to, and do not use
    pesticides anywhere. So, are my lemons and oranges organic?
    ....PickyQuestions

  4. #4
    I'm back on the laptop Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf <[email protected]> wrote in news:nkaeh7l5iefbue0fsgpu9tthi02ntte3hr@
    4ax.com:

    >
    > I baked a cake yesterday and let the flavors develop overnight. The
    > recipe called for boiling a whole orange and a whole lemon, but I
    > roasted them in foil because I wanted a deeper citrus flavor. I also
    > added a tablespoon of chopped fresh rosemary to the batter.... because
    > I like rosemary with lemon and orange olive oil cakes.
    >
    > Oh, man - this is my type of cake: dense and intense. All it needs is
    > a dollop of whipped cream on the side... and a cup of coffee or tea.
    > It's going into the freezer and coming out for the playoff game this
    > weekend.



    Even though I probably can't eat it, that sounds *great*!!

    Might have to make it for the SO and others to enjoy on Australia Day
    (26th)..... and serve with plenty of whipped cream :-)



    >
    >
    > Orange Lemon Cake
    > http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    >
    > Ingredients:
    >
    > 1 medium organic orange
    > 1 organic lemon
    > 6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    > 1 cup unbleached all purpose flour
    > 1 Tbs. aluminum free baking powder (sf used what was on hand)
    > 4 extra large eggs
    > tsp. sea salt
    > 1 cups raw cane sugar, granulated white sugar is also fine
    > 2/3 cup extra virgin olive oil
    >
    > powdered sugar for decoration
    >


    (I'll finish it off for you..............)

    Preparation:

    Wash the lemon and orange well, put them in a pan and cover with water.
    Dont worry if the fruit will float its perfectly normal.
    Cook them over medium-high heat until the water starts boiling, then
    reduce the heat and let the citrus simmer for 30 minutes. Drain and let
    them cool.

    In the meantime preheat the oven to 325F. Spread the almonds on a
    baking sheet, and bake until they look golden brown and smell toasty,
    about 10 to 15 minutes (15? in my oven). They really have to be toasted
    otherwise the cake wont taste right. Set them aside to cool.
    When the almonds are completely cool, grind them in a food processor
    using the pulse function until they reach a sandy consistency. Set
    aside.

    Heat up the oven to 350F, and grease with the olive oil a 9-inch round
    springform pan.

    When the citrus is cool, cut the orange in half and discard the seeds
    then cut the lemon in 2 parts, scoop out and discard its pulp and seeds.
    Cut the orange (peel and pulp) and the lemon rind in big chunks, put
    them in the food processor and grind them until you almost reach a
    coarse paste consistency.

    Beat the eggs with salt until foamy and light in color then gradually
    add the sugar. Whisk in the flour mixture.

    Add the citrus paste, almonds, and olive oil, and beat at low speed
    until well combined but dont overwork the batter.
    Pour the cake batter into the springform pan, and bake for 50? to 1 hour
    depending on the oven, or until a toothpick inserted in the center comes
    out clean.

    Cool the cake in its pan and then remove the rind. Sprinkle the cake
    with powdered sugar before serving.

    Notes:
    Let sit the cake for few hours before serving. It tastes even better the
    next day. To keep it soft wrap it with plastic wrap and keep it at room
    temperature.



    Peter
    Tasmania
    Australia

  5. #5
    Gary Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    JeanineAlyse wrote:
    >
    > I have a lemon and an orange tree, I have no need to, and do not use
    > pesticides anywhere. So, are my lemons and oranges organic?
    > ...PickyQuestions


    Yes....your lemons and oranges qualify as organic.
    You're still going to die someday though.

    Gary

  6. #6
    sf Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Wed, 18 Jan 2012 15:42:23 -0800 (PST), JeanineAlyse
    <[email protected]> wrote:

    > On Jan 18, 2:08*pm, sf <s...@geemail.com> wrote:
    > > Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    > >
    > > Ingredients:
    > >
    > > 1 medium organic orange
    > > 1 organic lemon

    > I have a lemon and an orange tree, I have no need to, and do not use
    > pesticides anywhere. So, are my lemons and oranges organic?
    > ...PickyQuestions


    As far as I know, yes.

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  7. #7
    sf Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Wed, 18 Jan 2012 23:46:48 +0000 (UTC), "I'm back on the laptop"
    <[email protected]> wrote:

    > sf <[email protected]> wrote in news:nkaeh7l5iefbue0fsgpu9tthi02ntte3hr@
    > 4ax.com:
    >
    > >
    > > I baked a cake yesterday and let the flavors develop overnight. The
    > > recipe called for boiling a whole orange and a whole lemon, but I
    > > roasted them in foil because I wanted a deeper citrus flavor. I also
    > > added a tablespoon of chopped fresh rosemary to the batter.... because
    > > I like rosemary with lemon and orange olive oil cakes.
    > >
    > > Oh, man - this is my type of cake: dense and intense. All it needs is
    > > a dollop of whipped cream on the side... and a cup of coffee or tea.
    > > It's going into the freezer and coming out for the playoff game this
    > > weekend.

    >
    >
    > Even though I probably can't eat it, that sounds *great*!!
    >
    > Might have to make it for the SO and others to enjoy on Australia Day
    > (26th)..... and serve with plenty of whipped cream :-)
    >


    Happy Australia Day and enjoy! I'm using 2T of chopped rosemary next
    time, IMO one wasn't enough. Also, I browned the nuts in 5 minute
    increments. 5 minutes and stir. 10 minutes was enough.

    `````````````````````````````````
    > >
    > > Orange Lemon Cake
    > > http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    > >
    > > Ingredients:
    > >
    > > 1 medium organic orange
    > > 1 organic lemon
    > > 6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    > > 1 cup unbleached all purpose flour
    > > 1 Tbs. aluminum free baking powder (sf used what was on hand)
    > > 4 extra large eggs
    > > tsp. sea salt
    > > 1 cups raw cane sugar, granulated white sugar is also fine
    > > 2/3 cup extra virgin olive oil
    > >
    > > powdered sugar for decoration
    > >

    >
    > (I'll finish it off for you..............)
    >
    > Preparation:
    >
    > Wash the lemon and orange well, put them in a pan and cover with water.
    > Dont worry if the fruit will float its perfectly normal.
    > Cook them over medium-high heat until the water starts boiling, then
    > reduce the heat and let the citrus simmer for 30 minutes. Drain and let
    > them cool.
    >
    > In the meantime preheat the oven to 325F. Spread the almonds on a
    > baking sheet, and bake until they look golden brown and smell toasty,
    > about 10 to 15 minutes (15? in my oven). They really have to be toasted
    > otherwise the cake wont taste right. Set them aside to cool.
    > When the almonds are completely cool, grind them in a food processor
    > using the pulse function until they reach a sandy consistency. Set
    > aside.
    >
    > Heat up the oven to 350F, and grease with the olive oil a 9-inch round
    > springform pan.
    >
    > When the citrus is cool, cut the orange in half and discard the seeds
    > then cut the lemon in 2 parts, scoop out and discard its pulp and seeds.
    > Cut the orange (peel and pulp) and the lemon rind in big chunks, put
    > them in the food processor and grind them until you almost reach a
    > coarse paste consistency.
    >
    > Beat the eggs with salt until foamy and light in color then gradually
    > add the sugar. Whisk in the flour mixture.
    >
    > Add the citrus paste, almonds, and olive oil, and beat at low speed
    > until well combined but dont overwork the batter.
    > Pour the cake batter into the springform pan, and bake for 50? to 1 hour
    > depending on the oven, or until a toothpick inserted in the center comes
    > out clean.
    >
    > Cool the cake in its pan and then remove the rind. Sprinkle the cake
    > with powdered sugar before serving.
    >
    > Notes:
    > Let sit the cake for few hours before serving. It tastes even better the
    > next day. To keep it soft wrap it with plastic wrap and keep it at room
    > temperature.
    >
    >
    >
    > Peter
    > Tasmania
    > Australia



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  8. #8
    heyjoe Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Wed, 18 Jan 2012 15:42:23 -0800 (PST), JeanineAlyse wrote:

    > On Jan 18, 2:08*pm, sf <s...@geemail.com> wrote:
    >> Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    >>
    >> Ingredients:
    >>
    >> 1 medium organic orange
    >> 1 organic lemon

    > I have a lemon and an orange tree, I have no need to, and do not use
    > pesticides anywhere. So, are my lemons and oranges organic?
    > ...PickyQuestions


    Uh - NO! You haven't registered with the government as an organinc
    grower and you don't have the proper paperwork documenting the "organic"
    methods and procedures used to grow your lemons and oranges.


    --
    "I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
    A. Brown

  9. #9
    I'm back on the laptop Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf <[email protected]> wrote in
    news:[email protected]:

    > On Wed, 18 Jan 2012 23:46:48 +0000 (UTC), "I'm back on the laptop"
    > <[email protected]> wrote:
    >
    >> sf <[email protected]> wrote in news:nkaeh7l5iefbue0fsgpu9tthi02ntte3hr@
    >> 4ax.com:
    >>
    >> >
    >> > I baked a cake yesterday and let the flavors develop overnight.
    >> > The recipe called for boiling a whole orange and a whole lemon, but
    >> > I roasted them in foil because I wanted a deeper citrus flavor. I
    >> > also added a tablespoon of chopped fresh rosemary to the batter....
    >> > because I like rosemary with lemon and orange olive oil cakes.
    >> >
    >> > Oh, man - this is my type of cake: dense and intense. All it needs
    >> > is a dollop of whipped cream on the side... and a cup of coffee or
    >> > tea. It's going into the freezer and coming out for the playoff
    >> > game this weekend.

    >>
    >>
    >> Even though I probably can't eat it, that sounds *great*!!
    >>
    >> Might have to make it for the SO and others to enjoy on Australia Day
    >> (26th)..... and serve with plenty of whipped cream :-)
    >>

    >
    > Happy Australia Day and enjoy!



    Thanks, will do. I'm holding a BBQ for about 20 people, and we're going
    to have a cricket match as well ..... along with plenty of cold
    refreshing beverages :-)


    > I'm using 2T of chopped rosemary next
    > time, IMO one wasn't enough.



    OK, will give it a try, might mix in 1 to start with and see what the
    smell is like.


    > Also, I browned the nuts in 5 minute
    > increments. 5 minutes and stir. 10 minutes was enough.



    ????? I thought you used almond meal? Or was that just this time?

    As for browning them in the oven, I'd probably brown them off in a
    frypan. I roast all my nuts (ie, pine, almond, hazelnuts etc) on the
    stove in a frypan..... a lot easier to see the stage they are at and be
    able to whip them off when they are done just right.




    >
    > `````````````````````````````````
    >> >
    >> > Orange Lemon Cake
    >> > http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    >> >
    >> > Ingredients:
    >> >
    >> > 1 medium organic orange
    >> > 1 organic lemon
    >> > 6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    >> > 1 cup unbleached all purpose flour
    >> > 1 Tbs. aluminum free baking powder (sf used what was on hand)
    >> > 4 extra large eggs
    >> > tsp. sea salt
    >> > 1 cups raw cane sugar, granulated white sugar is also fine
    >> > 2/3 cup extra virgin olive oil
    >> >
    >> > powdered sugar for decoration
    >> >

    >>
    >> (I'll finish it off for you..............)
    >>
    >> Preparation:
    >>
    >> Wash the lemon and orange well, put them in a pan and cover with
    >> water. Dont worry if the fruit will float its perfectly normal.
    >> Cook them over medium-high heat until the water starts boiling, then
    >> reduce the heat and let the citrus simmer for 30 minutes. Drain and
    >> let them cool.
    >>
    >> In the meantime preheat the oven to 325F. Spread the almonds on a
    >> baking sheet, and bake until they look golden brown and smell toasty,
    >> about 10 to 15 minutes (15? in my oven). They really have to be
    >> toasted otherwise the cake wont taste right. Set them aside to cool.
    >> When the almonds are completely cool, grind them in a food processor
    >> using the pulse function until they reach a sandy consistency. Set
    >> aside.
    >>
    >> Heat up the oven to 350F, and grease with the olive oil a 9-inch
    >> round springform pan.
    >>
    >> When the citrus is cool, cut the orange in half and discard the seeds
    >> then cut the lemon in 2 parts, scoop out and discard its pulp and
    >> seeds. Cut the orange (peel and pulp) and the lemon rind in big
    >> chunks, put them in the food processor and grind them until you
    >> almost reach a coarse paste consistency.
    >>
    >> Beat the eggs with salt until foamy and light in color then gradually
    >> add the sugar. Whisk in the flour mixture.
    >>
    >> Add the citrus paste, almonds, and olive oil, and beat at low speed
    >> until well combined but dont overwork the batter.
    >> Pour the cake batter into the springform pan, and bake for 50? to 1
    >> hour depending on the oven, or until a toothpick inserted in the
    >> center comes out clean.
    >>
    >> Cool the cake in its pan and then remove the rind. Sprinkle the cake
    >> with powdered sugar before serving.
    >>
    >> Notes:
    >> Let sit the cake for few hours before serving. It tastes even better
    >> the next day. To keep it soft wrap it with plastic wrap and keep it
    >> at room temperature.
    >>



    Peter
    Tasmania
    Australia

  10. #10
    Brooklyn1 Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    JeanineAlyse wrote:
    >sf wrote:
    >> Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    >>
    >> Ingredients:
    >>
    >> 1 medium organic orange
    >> 1 organic lemon

    >
    >I have a lemon and an orange tree, I have no need to, and do not use
    >pesticides anywhere. So, are my lemons and oranges organic?
    >...PickyQuestions


    Your fruit is orgasmic!

  11. #11
    John Kuthe Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Jan 18, 5:42*pm, JeanineAlyse <Picky...@msn.com> wrote:
    > On Jan 18, 2:08*pm, sf <s...@geemail.com> wrote:> Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    >
    > > Ingredients:

    >
    > > 1 medium organic orange
    > > 1 organic lemon

    >
    > I have a lemon and an orange tree, I have no need to, and do not use
    > pesticides anywhere. *So, are my lemons and oranges organic?
    > ...PickyQuestions


    'organic' with a lower case 'o'!

    ;-)

    John Kuthe...

  12. #12
    sf Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Wed, 18 Jan 2012 18:14:35 -0600, heyjoe <[email protected]>
    wrote:

    > On Wed, 18 Jan 2012 15:42:23 -0800 (PST), JeanineAlyse wrote:
    >
    > > On Jan 18, 2:08*pm, sf <s...@geemail.com> wrote:
    > >> Orange Lemon Cakehttp://www.notonlypizza.com/2010/06/14/orange-lemon-cake//
    > >>
    > >> Ingredients:
    > >>
    > >> 1 medium organic orange
    > >> 1 organic lemon

    > > I have a lemon and an orange tree, I have no need to, and do not use
    > > pesticides anywhere. So, are my lemons and oranges organic?
    > > ...PickyQuestions

    >
    > Uh - NO! You haven't registered with the government as an organinc
    > grower and you don't have the proper paperwork documenting the "organic"
    > methods and procedures used to grow your lemons and oranges.


    She's not selling them, she's just eating them.

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  13. #13
    sf Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Thu, 19 Jan 2012 01:55:53 +0000 (UTC), "I'm back on the laptop"
    <[email protected]> wrote:

    > > I'm using 2T of chopped rosemary next
    > > time, IMO one wasn't enough.

    >
    >
    > OK, will give it a try, might mix in 1 to start with and see what the
    > smell is like.


    Had it for dessert tonight and my son (who cooks as well as eats) says
    1T is fine in his opinion. So I guess the word would be to use 1T as
    a starting point and adjust it the next time if you want more rosemary
    flavor. I think he liked that amount because he couldn't pick it out
    as a defined flavor and was naming spices as what he thought he
    tasted.

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  14. #14
    Bob Terwilliger Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    Clueless AOL newbie Sheldon "Pussy" Katz frothed at the mouth:

    >> Orange Lemon Cake
    >> http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    >>
    >> Ingredients:
    >> 1 medium organic orange
    >> 1 organic lemon

    >
    > WTF is the point in stipulating organic for the citrus but not for all
    > the other ingredients???


    Because all the other ingredients are not commonly sprayed with pesticide.
    *You* should feel free to make the cake using Carbaryl-coated fruit; it
    could improve your Usenet posts dramatically.

    Bob



  15. #15
    I'm back on the laptop Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf <[email protected]> wrote in news:u13fh7hbijlsodkjn77vs1i27eq0k0qo84@
    4ax.com:

    > On Thu, 19 Jan 2012 01:55:53 +0000 (UTC), "I'm back on the laptop"
    > <[email protected]> wrote:
    >
    >> > I'm using 2T of chopped rosemary next
    >> > time, IMO one wasn't enough.

    >>
    >>
    >> OK, will give it a try, might mix in 1 to start with and see what the
    >> smell is like.

    >
    > Had it for dessert tonight and my son (who cooks as well as eats) says
    > 1T is fine in his opinion. So I guess the word would be to use 1T as
    > a starting point and adjust it the next time if you want more rosemary
    > flavor. I think he liked that amount because he couldn't pick it out
    > as a defined flavor and was naming spices as what he thought he
    > tasted.
    >



    Yeah, I think I'd rather go for the subtle approach first :-)


    --
    Peter
    Tasmania
    Australia

  16. #16
    Jean B. Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf wrote:
    > I baked a cake yesterday and let the flavors develop overnight. The
    > recipe called for boiling a whole orange and a whole lemon, but I
    > roasted them in foil because I wanted a deeper citrus flavor. I also
    > added a tablespoon of chopped fresh rosemary to the batter.... because
    > I like rosemary with lemon and orange olive oil cakes.
    >
    > Oh, man - this is my type of cake: dense and intense. All it needs is
    > a dollop of whipped cream on the side... and a cup of coffee or tea.
    > It's going into the freezer and coming out for the playoff game this
    > weekend.
    >
    >
    > Orange Lemon Cake
    > http://www.notonlypizza.com/2010/06/...e-lemon-cake//
    >
    > Ingredients:
    >
    > 1 medium organic orange
    > 1 organic lemon
    > 6 oz. raw peeled almonds (sf used almond meal from Trader Joe's)
    > 1 cup unbleached all purpose flour
    > 1 Tbs. aluminum free baking powder (sf used what was on hand)
    > 4 extra large eggs
    > tsp. sea salt
    > 1 cups raw cane sugar, granulated white sugar is also fine
    > 2/3 cup extra virgin olive oil
    >
    > powdered sugar for decoration
    >
    >

    Mmmm. Unfortunately, I didn't get a lemon today. (I usually have
    more than one here.) Otherwise... Maybe tomorrow, IF there are
    organic ones. You never know.

    BTW, I have pretty much switched to that raw sugar for baking. I
    like the subtle flavor that it imparts.

    --
    Jean B.

  17. #17
    sf Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    On Mon, 23 Jan 2012 21:49:09 -0500, "Jean B." <[email protected]> wrote:

    > BTW, I have pretty much switched to that raw sugar for baking. I
    > like the subtle flavor that it imparts.


    I'd never baked with it before. Don't even know why I had it on hand,
    but I did. I *really* like that cake! Flourless brownies are next on
    the agenda. Maybe I should use raw sugar for that too.

    --

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  18. #18
    I'm back on the laptop Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf <[email protected]> wrote in news:6s8sh7h3j15qeru4mt1dh0k060tpcgkkj8@
    4ax.com:

    > On Mon, 23 Jan 2012 21:49:09 -0500, "Jean B." <[email protected]> wrote:
    >
    >> BTW, I have pretty much switched to that raw sugar for baking. I
    >> like the subtle flavor that it imparts.

    >
    > I'd never baked with it before. Don't even know why I had it on hand,
    > but I did. I *really* like that cake! Flourless brownies are next on
    > the agenda. Maybe I should use raw sugar for that too.
    >



    Suprise, suprise, I was cleaning out and organising the pantry (as one does
    when it is pissing down with rain and one is bored!!) and found a 175g bag
    of "Raw Cane Sugar" that a friend bought up in the touristy area of Nth Qld
    and decided to give to us.

    Looks exactly like any other raw sugar you'd buy in a supermarket, just
    done up in a little 'touristy' pillow bag and probably cost a small
    fortune!!

    So I'll use that in the OLOO Cake.


    --
    Peter
    Tasmania
    Australia

  19. #19
    Jean B. Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    sf wrote:
    > On Mon, 23 Jan 2012 21:49:09 -0500, "Jean B." <[email protected]> wrote:
    >
    >> BTW, I have pretty much switched to that raw sugar for baking. I
    >> like the subtle flavor that it imparts.

    >
    > I'd never baked with it before. Don't even know why I had it on hand,
    > but I did. I *really* like that cake! Flourless brownies are next on
    > the agenda. Maybe I should use raw sugar for that too.
    >

    I dunno. The flavor is lost in an intense brownie.

    Um, did you say flourless???? I am listening....

    --
    Jean B.

  20. #20
    Jean B. Guest

    Default Re: Orange-Lemon Olive Oil Cake with Rosemary

    I'm back on the laptop wrote:
    > sf <[email protected]> wrote in news:6s8sh7h3j15qeru4mt1dh0k060tpcgkkj8@
    > 4ax.com:
    >
    >> On Mon, 23 Jan 2012 21:49:09 -0500, "Jean B." <[email protected]> wrote:
    >>
    >>> BTW, I have pretty much switched to that raw sugar for baking. I
    >>> like the subtle flavor that it imparts.

    >> I'd never baked with it before. Don't even know why I had it on hand,
    >> but I did. I *really* like that cake! Flourless brownies are next on
    >> the agenda. Maybe I should use raw sugar for that too.
    >>

    >
    >
    > Suprise, suprise, I was cleaning out and organising the pantry (as one does
    > when it is pissing down with rain and one is bored!!) and found a 175g bag
    > of "Raw Cane Sugar" that a friend bought up in the touristy area of Nth Qld
    > and decided to give to us.
    >
    > Looks exactly like any other raw sugar you'd buy in a supermarket, just
    > done up in a little 'touristy' pillow bag and probably cost a small
    > fortune!!
    >
    > So I'll use that in the OLOO Cake.
    >
    >

    Here, it has become fairly common, so the price isn't astronomical.

    --
    Jean B.

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