Herbs de Provence Rose and Olive Oil Cake
Ingredients:
3 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1½ tsp kosher
3 tsp. Frolicking Deer Herbs de Provence
2 cups sugar
½ cup fresh grapefruit juice
1½ tsp rosewater
1 cup olive oil
1 cup buttermilk
3 eggs, for glaze
1 cup powdered sugar, plus more to thicken if needed
2 tbsp grapefruit juice
Directions:
Heat oven to 350ºF. Thoroughly grease a bundt pan.
In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Herb de Provence, and sugar.
In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rosewater and eggs.
Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not overmix.
Pour the batter into the pan and bake for 45 minutes to an hour. Cake should be a deep golden brown and a cake tester should come out with just a few crumbs when inserted.
Allow cake to cool in the pan for about 10 minutes, then turn out onto a bakikng rack to cool completely before icing.
Whisk together your glaze.
In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. You can also thin it with additional juice if needed. Spoon the glaze over your cake.
Click here for Frolicking Deer Herbs de Provence
3 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1½ tsp kosher
3 tsp. Frolicking Deer Herbs de Provence
2 cups sugar
½ cup fresh grapefruit juice
1½ tsp rosewater
1 cup olive oil
1 cup buttermilk
3 eggs, for glaze
1 cup powdered sugar, plus more to thicken if needed
2 tbsp grapefruit juice
Directions:
Heat oven to 350ºF. Thoroughly grease a bundt pan.
In a mixing bowl whisk together the flour, baking powder, baking soda, salt, Herb de Provence, and sugar.
In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rosewater and eggs.
Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not overmix.
Pour the batter into the pan and bake for 45 minutes to an hour. Cake should be a deep golden brown and a cake tester should come out with just a few crumbs when inserted.
Allow cake to cool in the pan for about 10 minutes, then turn out onto a bakikng rack to cool completely before icing.
Whisk together your glaze.
In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. You can also thin it with additional juice if needed. Spoon the glaze over your cake.
Click here for Frolicking Deer Herbs de Provence
