The Hungry Goddess
is not was not a baker. In fact, after a baking disaster as a young child and a few more inedible attempts, I just accepted that baking was not my thing. Both of my Grandmothers were bakers par excellence from homemade cakes to compotes to breads so I decided not to let my previous disasters define me. I determined that I needed to try again.
Part of that determination came from my dear virtual friend and faithful #HGEATS tweep, Carol from Boston Bakes for Breast Cancer. This week is their BIG WEEK to highlight the mission of Boston Bakes for Breast Cancer:
Our mission is simple; eat sweets to do good things. And as any dessert connoisseur will tell you, the best desserts are always calorie and guilt free. The Boston Bakes For Breast Cancer cause is a ‘good-for-you’ indulgence because by simply eating sweets you make good things happen for those in need. Perhaps that’s the sweetest reason why so many Bostonians choose to support us.
Previously a part of The Eva Brownman Breast Cancer Fund, Boston Bakes for Breast Cancer is now registered through the Attorney General’s Office as an official commercial co-venture.
Boston Bakes for Breast Cancer 2012 raised over $78,000 for breast cancer. Funds raised were shared with Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc. a non-profit breast cancer organization. Boston Bakes for Breast Cancer 2011 raised almost $79,000. This year, with the help of our participating establishments and their dessert loving guests, we hope to break the one hundred thousand dollar mark of funds raised through Boston Bakes in a calendar year!
From May 6 – May 12, there is a concerted effort to raise funds, share baked goods and eat in the name of a GREAT CAUSE. Will you help me spread the word? Many of us have lives that are touched by breast cancer – my Grandmother and several aunts have have mastectomies or died from breast cancer. This disease needs as much focus as we can give it to raise money – and with Boston Bakes for Breast Cancer, we get to include SWEET TREATS and celebrate Mother’s Day!
As a tribute to Boston Bakes for Breast Cancer and the good work that Carol and her team are doing, I decided to bake. AND I DID IT. AND IT CAME OUT DELISH! I may never be a “baker” but at least I got over my obstacle of thinking that I cannot bake.
Spread the word about Boston Bakes for Breast Cancer and then make this awesome Olive Oil Cake. Two delights!
Let’s get baking for Breast Cancer – this week and EVERY week!
Olive Oil Cake with Cherry Whipped Cream & Dark Chocolate Shavings
I slightly modified a recipe from Huffington Post for Olive Oil Cake
- Nonstick olive oil cooking spray
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 3 large eggs
- 1/4 cup almond milk
- 3/4 cup extra-virgin olive oil
- FOR Whipped Cream
- 1 cup heavy cream
- 3 tablespoons of powdered sugar
- 12 oz bag of frozen cherries
- Dark chocolate for shaving and adornment – I used Green & Black 70% Organic Dark Chocolate
- To make the cake: Position a rack in the center of the oven and preheat the oven to 350F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with nonstick olive oil spray. I used 3 mini springform pans to make little cakes.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- In a large bowl, add sugar. Add the orange and lemon zest then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs using an electric mixer beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan or pans.
- Bake for about 35 minutes for a 9 inch pan – the mini springform pans were done in about 20-25 minutes, or until a wooden toothpick inserted into the center of the cake comes out with clean or with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes or until cool, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.
- Add 1 cup of heavy cream and powdered sugar to bowl. Beat at medium-high speed and mix until peaks form. Add defrosted frozen cherries and beat with mixer until well integrated.
- Shave dark chocolate onto the top of the cake.
WOOOOOOOOOOOHOOOOOOOOOOOOOOOOOOOOOOO! Thank you to Carol for the inspiration!