Skip to main content

Olive Oil-Sour Cream Bundt Cake

By


1 C flour
1/2 C ground almonds
2 t baking powder
2/3 C organic sour cream
3 eggs, at room temperature
1/2 C organic dark brown sugar, lightly packed
1/2 C olive oil + enough to grease the bundt pan
2 T Sambuca, or other licorice liqueur
pinch of fennel pollen
1 C raw pecan halves

In a large bowl, whisk together the flour, ground almonds, fennel pollen, and baking powder. Set aside. In another bowl, whisk together the sour cream, eggs, sugar, olive oil and Sambuca until combined. Scrape the liquid ingredients into the dry ingredients and whisk again until lump-free. Pour the batter into the buttered bundt pan. Bake in 350 degree oven for 40-50 minutes or until browned. Allow cake to cool for at least 10 minutes, before unmolding.
Labels:

Comments

  1. AnonymousJanuary 14, 2013 at 12:12 PM

    Great flavor profile Camilla! I have been wanting to buy some fennel pollen and after seeing this, I have to get it! Oh, and thanks for entering the GrubKit giveaway :)

    ReplyDelete
  2. AnonymousJanuary 14, 2013 at 6:08 PM

    I think my other half would really enjoy this cake because of the licorice flavor! He might like this for his upcoming birthday week! I will have to give it a try!

    ReplyDelete
  3. Camilla M. MannJanuary 15, 2013 at 9:41 AM

    Thanks, ladies. I love that he gets a birthday WEEK. ;)

    ReplyDelete
  4. UnknownJanuary 17, 2013 at 5:44 PM

    Wow, this sounds delicious and so unique! Will definitely try soon. Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more