Up on the blog today, we have an olive oil cake.
I would love to say I planned an olive oil cake. I didn’t. Nope, my plan was to use butter. Only some greedy bugger in my house had eaten it all.
Okay, okay. What I should say is: some forgetful bugger didn’t buy any last time she went shopping. Ahem. That would be me.
My second plan was to have a mascarpone strawberry frosting. Only, I was exuberant with the mixing and made it too runny, rendering it beyond useless. I had to throw it away, along with the only strawberries I had with it.
So, the end result was an olive oil cake with a raspberry and cherry frosting. Out of a catalogue of errors came a beautiful cake with an amazing taste.
The sponge is achingly soft and vanilla-y (vanilla-ish?). The rather unusual combo for the frosting makes it sweet, tangy, and just to die for.
The cake is made with gluten free flour but you would never be able to tell. The crumb is spot on. The other day, a reader asked me a question about my gluten free cashew shortbread. They said it looked amazing but their only experience with gluten free made them feel like they were eating cardboard. Yep, that I can relate to. Anyone else?
It’s such a shame that store-bought gluten free items are often so unappetising. Why is that? Nothing I make ever tastes like cardboard. Ah, bread. Yes, gluten free bread is not the best, even when homemade. I’m working on it STILL. Watch this space. But everything else? You’d be hard pressed to find much difference.
Things have come a long way in the three years since I started blogging. Gluten free blends are now so good that it’s just a case of a straight swap with regular flour, at the same ratio. Like in my Jaffa Cake Sponge. Certainly takes a lot of the guesswork out of it all. This means that gluten free cakes look and taste identical to normal cakes. I’d call that a win!