A couple of weeks ago this blog turned 2, I can hardly believe it! I originally created this space in order to keep a record of my kitchen happenings and as an online recipe book of sorts, but I had never really thought that 2 years on there would be anyone reading it let alone cooking my recipes and being just generally wonderful (I’m looking at all of you guys who take the time to comment nice things). The beginning was painfully slow, but in the past 8 months I’ve been Freshly Pressed twice, reached 3,000 followers and found my voice and style. I love this blog even though it’s a constant work in progress, and I hope you do too.
Despite my occasional rants about commuting, the weather and buying a house, I haven’t given much away about who I am aside from what you can read in the about section. So what better excuse than a birthday is there to tell you a few random things about myself (and give you a killer recipe for a delightful olive oil cake scented with orange and smothered with full-fat cream cheese frosting)?
1. Always mayonnaise over ketchup.
2. Seven years ago I broke my left elbow and now have 2 metal rods and some wiring holding it in place. Sadly I don’t beep through security.
3. I listen to classical music when I drive and jazz when I commute.
4. I hate fresh ginger. There, I said it.
5. I can be a bit of a know it all.
6. Ice cream is my vice.
7. I am a movie fanatic, but I don’t like blockbusters.
8. I have two brothers who are so different yet equally wonderful, and I can’t live without them.
9. My favourite feeling is nostalgia.
10. I love everything about the Nordic countries, especially their appreciation of personal space.
BONUS: favourite song right now
Maialino’s Olive Oil Cake with Cream Cheese Frosting
Makes one 3-tired mini cake, or one single 9″ cake
For the olive oil cake:
240g all-purpose flour
250g caster sugar
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
250ml extra virgin olive oil
300ml whole milk
3 large eggs
2 tablespoons orange zest
120ml orange juice
For the cream cheese frosting:
120g cream cheese, cold
50g unsalted butter, room temp
250g icing sugar, sifted
Preheat oven to 180°c (160°c fan) and prepare a 9″ cake tin at least 3 inches in height with parchment paper.
Whisk together the dry ingredients in one bowl. In anther bowl whisk together the wet ingredients and then mix the dry ingredients into that. Pour into a prepared cake tin and bake for 1 hour or until golden and a skewer comes out clean (mine was done at 1hr15m).
Leave to cool for 30 mins in the tin then carefully remove and leave to cool entirely, around 2 hours.
Meanwhile make the frosting. Beat icing sugar and butter until crumb-like, then add the cream cheese in one go and beat until smooth.
To assemble the mini cake, cut out 1 4″ circle, one 3″ and one 2″.
Crumb coat each tier and refrigerate for 10-15 mins. Then add a second coat of thick frosting. The cakes are so small there’s no need to place any dowels between layers, simply place each on top.
If you’re going to keep the cake as a 9″ just ice as above and enjoy!
Recipe slightly adapted from Maialino’s Olive Oil Cake on Food52