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Traditional English Pound Cake Updated: Olive Oil Cakes Recipe

July 7, 2010 in Desserts

Who doesn’t love pound cake? This classic English dessert is so-named because its name is also its recipe: a pound of butter, a pound of flour, a pound of sugar (and some eggs).

I was looking for something rich and delicious like pound cake when I saw Anne Burrell of Food Network fame make olive oil cakes. I couldn’t wait to try them. The rich fruity taste of olive oil pairs well with summer fruits, and is healthier than butter, so I figured this was a win-win food discovery. Don’t get me wrong – I love butter and use it regularly in my kitchen. But. Like everyone else who is health conscious, these days I try to find ways to use liquid plant oils whenever I can. I also used agave nectar where Chef Burrell used white sugar, but you could also use your sweetener of choice.

I love both the taste and texture of olive oil in desserts. These cakes would be a fabulous pair with most any summer fruits – I had strawberries on hand this time, but plan to make these again and top with other fresh summer fruits. Up next?  Grilled Balsamic Peach Slices on top! So many summer fruits . . . so little time . . .

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Chocolate. Avocadoes. Together at last.

January 29, 2009 in Desserts, Gluten Free, Healthy Fare, Vegan Recipes

I thought it was about time for a sweet (yet healthy) treat around here. The combination -Vietnamese in origin, in fact -may sound bizarre if you’ve never had it, but cast your doubts aside!  Try it for a treat. It’s decadent, but positively so.  It may seem strange to have a shake in January, but it’s so rich and satisfying that it seems all the more fitting as a light dessert at a time when we’re all still working off those holiday pounds. This version is naturally vegan.

CHOCOLATE AVOCADO SHAKE

1 ripe avocado
1/3 cup brown sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
3 cups non-dairy milk (hemp. rice, almond, whatever)
5 or 6 ice cubes

Blend all in a blender or food processor on high until smooth. Makes 4 small servings or 2 very generous ones.

As reflected in the recipe, I prefer using non-dairy milks here, and am especially fond of hemp milk these days, as it’s quite nutritious. Whichever variety you use, I recommend the vanilla variety if possible. If you prefer, or don’t have any non-dairy milk on hand, skim cow’s milk would also work.

– posted by Anne

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