Happy New Year! 2016 Starts With An Olive Oil and Walnut Cake!
Happy New Year! I hope that 2016 is truly filled with all your wildest dreams coming true! While we learn from our experiences, I am not one do dwell on the past much. What is done is done and tomorrow is not guaranteed, so the present is where it’s at. Pretty much. Last year tested me and also enabled me to stretch my wings. There were moments of 2015 I wanted to throat punch with a vengeance and others I wanted to relive in all their deliciousness. It’s what makes a year I guess!
Every year I follow Susannah Conway’s "Find Your Word" online course. I admit, I severely crush on the girl… beauty, intelligence and soul. She’s the whole package. Her Instagram #decemberreflections photo challenge was a complete stretch for me but I am glad I did! I am not one to stay still long enough to retrospect or reflect so this month long challenge was definitely an exploration in sharing thoughts through the lens. Five day into it, I knew my word for 2016. Explore.
Explore the obvious like new places, new projects, new recipes, but also explore my own hesitations, new techniques like calligraphy and video. Explore the senses and the unexpected. I am true Taurus after all and I am looking forward to where it takes me. It’s ok for your word to change. Last year I started with Nourish and mid-way through it, that word evolved into "Let Go". Both fit at the time. But there are so 2015 now…! Time to Explore!
And I need some sustenance for all that exploring that is about to happen. Olive Oil & Walnut Cake seems like a good place to start…
One last thing… There is ONE spot left in the workshop I posted the other day!
Olive Oil & Walnut Cake
Note: I used dark brown sugar for the cake instead of granulated sugar and it made for a pudding like consistency almost. I expected it but don’t be surprised. If you’d rather have a firmer crumb, use granulated sugar instead.
1 cup olive oil
1 cup dark brown or granulated sugar
1 cup Greek yogurt
zest of an orange and juice of 1/2
2 cups all purpose flour (or cup for cup gf flour mix)
pinch of salt
1 teaspoon baking powder
1/3 cup walnuts, coarsely chopped
Preheat oven to 350F and grease and flour a 6 to 8 inch cake pan.
In a large bowl whisk the oil, sugar, eggs and yogurt for a couple of minutes or until they look a little creamy. Add orange zest and juice. Add the flour, salt and baking powder, whisk for another minute.
Pour in the prepared pan and bake 60 minutes or until a knife inserted near the center comes out clean. You may need to cover it with a piece of foil, halfway through baking time to prevent it from browning too much. Cool to room temperature and unmold.
deisy January 7, 2016 um 7:17 am
the first picture make me feel so peaceful！
love your pictures as always.
Tori January 7, 2016 um 12:20 pm
Happy New Year and what a gorgeous cake to start it off! This is definitely one I want to make this year!
Sandra January 7, 2016 um 12:48 pm
does a bundt lab (it looks like you used one) require the same baking time?
Helene January 7, 2016 um 2:49 pm
Sandra: I used a small copper cake mold (not a bundt) but you can probably use one. It may not be as much filled depending on the size. I would start checking the cake after 45-50 minutes in either case.
Sandrine January 7, 2016 um 6:05 pm
Thank you for sharing your thoughts/ hesitations/ challenges/ changes. Not sure how to call it,
but it is all talking to me as I am going into the wild, leaving behind my career in finance to take the Cordon Bleu Patisserie class. Will see where it is going to take me… Exploration is a good word.
Happy new year and happy exploration Hélène.
Nadia January 7, 2016 um 7:01 pm
This looks delicious. Can't wait to try it using my walnuts from our harvest this autumn.
Unknown January 8, 2016 um 2:18 pm
It looks just like pudding! My goodness, how gorgeous. Happy 2016!
Amanda January 8, 2016 um 7:35 pm
happy new year Helene! Your photos are beautiful as always, and this cake sounds fabulous. Also wanted to say I dig the redesign of your site- it looks great!
Unknown January 25, 2016 um 8:30 am
The year 2016 will go nice, definitely, with this lovely & awesome Cake… best kisses from Food Mumbai Blog