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  • All Year
  • 1 hour
  • Serves 8

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Himalayan Pink Sea Salt

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Honey Glazed Olive Oil Cake

Chef Dan Spitz brings us this lemony cake made with corn meal and sour cream, then drizzled with a lemon honey syrup.

Ingredients

  • Non-stick cooking spray
  • 3/4 c Yellow cornmeal
  • 3/4 c All purpose flour
  • 1 1/2 t Baking powder
  • 1/2 t Himalayan Pink Sea Salt
  • 1 Lemon
  • 4 Large eggs
  • 1/2 c Granulated sugar
  • 1/4 c Light brown sugar
  • 1 c mild Extra Virgin Olive Oil
  • 1 c Honey, divided
  • 1/4 c Sour cream

Directions

  • 1. Preheat the oven to 350 degrees. Adjust the rack to the center of the oven. Spray a 9 in pan generously with non-stick spray.
  • 2. Combine cornmeal, flour, baking powder, salt and 2 teaspoons lemon zest together in a bowl and whisk until blended.
  • 3. Put eggs and both sugars into the bowl of a stand mixer and beat until smooth-about 3-4 minutes. Add extra virgin olive oil and sour cream into egg mixture and beat 1-2 minutes more.
  • 4. Slowly add the dry ingredients into the mixing bowl until blended.
  • 5. Pour batter into the prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.
  • 6. Let cool on a wire rack for 30 minutes. Using a paring knife, loosen from the sides of the cake from the pan and turn onto a cake plate.
  • 7. To make syrup, put 1/2 c honey, 1 c water and two 3 in strips of zest in a saucepan and stir over medium heat for about 25 minutes. Allow to cool completely and remove zest and any seeds.
  • 8. Use a toothpick to poke holes into the cake before drizzling with syrup. Serve with fresh berries and whipped cream. Drizzle with more syrup.

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Honey Glazed Olive Oil Cake

  • All Year
  • 1 hour
  • Serves 8

Chef Dan Spitz brings us this lemony cake made with corn meal and sour cream, then drizzled with a lemon honey syrup.

Ingredients

  • Non-stick cooking spray
  • 3/4 c Yellow cornmeal
  • 3/4 c All purpose flour
  • 1 1/2 t Baking powder
  • 1/2 t Himalayan Pink Sea Salt
  • 1 Lemon
  • 4 Large eggs
  • 1/2 c Granulated sugar
  • 1/4 c Light brown sugar
  • 1 c mild Extra Virgin Olive Oil
  • 1 c Honey, divided
  • 1/4 c Sour cream

Directions

  • 1. Preheat the oven to 350 degrees. Adjust the rack to the center of the oven. Spray a 9 in pan generously with non-stick spray.
  • 2. Combine cornmeal, flour, baking powder, salt and 2 teaspoons lemon zest together in a bowl and whisk until blended.
  • 3. Put eggs and both sugars into the bowl of a stand mixer and beat until smooth-about 3-4 minutes. Add extra virgin olive oil and sour cream into egg mixture and beat 1-2 minutes more.
  • 4. Slowly add the dry ingredients into the mixing bowl until blended.
  • 5. Pour batter into the prepared pan and bake 30 minutes or until a toothpick inserted into the center comes out clean.
  • 6. Let cool on a wire rack for 30 minutes. Using a paring knife, loosen from the sides of the cake from the pan and turn onto a cake plate.
  • 7. To make syrup, put 1/2 c honey, 1 c water and two 3 in strips of zest in a saucepan and stir over medium heat for about 25 minutes. Allow to cool completely and remove zest and any seeds.
  • 8. Use a toothpick to poke holes into the cake before drizzling with syrup. Serve with fresh berries and whipped cream. Drizzle with more syrup.