Thank heaven for citrus fruits. They’re the brightest colors and flavors we have going for us in many parts of the country right now. Yesterday it was warm and sunny enough that I optimistically made a salad (see Jan. 16 post) with a dressing I was nearly moved to sip from a champagne glass. Today, the high temperature was minus 1. I have no idea what the wind chill is, but let me tell you that it is snowing sideways and see if that gives you an idea. For a change, I believed the weather forecast and did my errands yesterday on the way home. I have a fireplace waiting for a fire and a bottle of wine waiting for something to accompany it. And I believe there will be some soup being sipped as well.
Makes 1 8″ cake
All-purpose flour 1 1/2 cups
Baking soda 1 teaspoon
Salt 1 teaspoon
Greek-style yogurt (plain) 8 ounces
Olive oil 4 ounces
Kalamata olives, roughly chopped 1/2 cup
Zest of one orange & 1 Meyer lemon
Fresh rosemary, minced 1 teaspoon
Fresh thyme, minced 1 teaspoon
- Preheat oven to 350 degrees. Line the bottom of an 8” cake pan with parchment, and pan-spray the sides.
- Set a sieve over a mixing bowl. Measure the dry ingredients into it, then sift them into the bowl.
- Add the yogurt, olive oil, olives, citrus zest, rosemary, and thyme. Stir with a wooden spoon or rubber spatula just enough to blend all ingredients.
- Pour into prepared pan. Bake until a paring knife inserted in the center comes out clean, about 30-35 minutes. Note: I used a small brioche mold which is deeper than a conventional cake pan, and it took about 15-20 minutes longer to bake.