Long time no cakes. Or better said, not good enough and photo-suited cakes, as I did have my own portion of (big) baking fail in the last two months. Apparently, my big mistke was to have used Aluminium foil pan, which involves a very crusty upper part and an unpleasant raw bottom. When you offer yourself to bring your friends their favorite honey cake, such an episode is really annoying, but what are friends for if not for forgetting your baking fails (too). Today, I was bold enough to start a new baking adventure.
For a couple of weeks I've read about a famous chocolate olive oil cake by Nigella Lawson, and kept thinking over and over again. Even had once a wake dream about preparing my own hot cocoa with a dash of olive oil but was lazy and not adventurous enough to try. Today, I went even further and made up completely an olive oil non-chocolate cake. Because this is how usually I work in the kitchen: I am either too shy to boil an egg or bold enough to dare and succeed making from scratch a delicious heimishe kokosh cake.
2 cups white flour
25 gr. baking powder
1 cup white sugar
1/2 cup olive oil
1/4 cup lemon zest
1 medium size egg
1/2 cup orange blossom
1 pinch of kosher or sea salt
1 cup desiccated coconut
While you are preparing the batter, warm the oven at 250 C.
Add the sugar, olive oil, egg, lemon zest and egg and mix well. Pour the white flour, little by little and mix well. Continue pouring the orange blossom and the salt. Mix well. If needed, add a little bit of warm water to help the batter mix better and be more fluid - just a little bit, as you don't wait it watery.
Pour the content in the pan. Add the desiccated coconut as decoration.
Preparation time: 15 minutes
Baking time: 45 minutes to one hour, depends of how smart your oven is.
You can have this cake with a cuppa of English tea, or a lemonade, or a black coffee.