Rosemary Olive Oil Cake with Meyer Lemon Glaze (GF)

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt
Hey lovers! I’m here! I’m practically bald! I’m making and eating cake! It’s Valentine’s Day!

Truth be told, the last couple of weeks were rough. I, it seems, am the complete opposite of a chemo badass. Rather, I’m a chemo wimp. A chemo wuss. A chemo weenie. I wouldn’t wish that shit on my worst enemy. Trump administration included. IT’S THAT GNARLY. 

Given all of that, Chris, it seems, is saint of all saints. I know I’ve sung his praises before, but there’s nothing like seeing your better half at their absolute.freaking.lowest and still being everything you’d be when they’re at their best. Yes, in sickness and health, I know. I also know that shit is 100% theoretical. This shit is real life. And Chris has been present and mindful and whatever the word is for when every fiber of your being is dragging you under and the very presence of your person keeps the surface in sight.

If we celebrate nothing else this Valentine’s Day, it’s that I chose right.

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt
Ah yes, and cake.

This cake is a (very subtle) adaptation of the Easy Olive Oil Cake in my friend Kelly’s new book Superfood Weeknight Meals, and it’s the ideal not-too-sweet sweet for folks like Chris, who like their cake alongside a cup of coffee or tea — or folks also like Chris, who like their cake sliced two-or-three slices thick. It’s earthy and sophisticated, slightly accented with grassy olive oil and rosemary’s piney perfume and, best of all, beautifully simple. Ok, no wait: best of all, good for you! But also beautifully simple.

I made the most of a few gifted Meyer lemons by making a zippy lemon glaze to pour over the top, but in Kelly’s original recipe, the cake is topped with a dark chocolate drizzle and crunchy, chopped walnuts — which, combined with the olive oil, basically makes for the (much more delicious) Bayer aspirin of cakes! And you can quote me on that. But don’t quote Kelly, because she definitely didn’t say those exact words. She did, however, write a bunch of more legit words about how incredibly easy it is to work 10 super accessible, tasty superfoods into every meal: avocados, lentils, sweet potatoes, quinoa, almonds, eggs, spinach, citrus, cauliflower, and, yep, olive oil. It’s one of the handiest books I’ve held in my hands in some time. And did I mention the Breakfast for Dinner chapter? If SPAM was a superfood, this could be the story of my life.

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt
Congrats on what I know will become a favorite cooking companion in our kitchen, Kelly. Superfood Weeknight Meals is as beautiful as that sweet Babycakes of yours.

And to Chris: Happy Valentine’s Day and forever hugs for seeing me through our greatest challenge yet. There’s a steak dry-aging in the fridge with your name on it. ♥

xoxo,
Em

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundtRosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundtRosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundtRosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt

Rosemary Olive Oil Cake with Meyer Lemon Glaze
 
Prep time
Cook time
Total time
 
By:
Makes: 8-10 servings
Ingredients
  • For Cake
  • 2 cups gluten-free all-purpose flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 ripe banana
  • ¾ cup extra-virgin olive oil
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla
  • 3 eggs
  • ¾ cup coconut sugar
  • 2 T fresh rosemary, finely minced
  • 1 T meyer lemon zest
  • For the Glaze
  • 1.5 cups powdered sugar
  • 3 T meyer lemon juice
  • 1 T meyer lemon zest
Instructions
  1. Preheat oven to 350F. Spray a bundt pan with coconut or olive oil cooking spray.
  2. In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
  3. In a small mixing bowl, mash the banana. Stir in the olive oil, almond milk and vanilla.
  4. In another small bowl, combine the eggs and coconut sugar. Using a hand mixer, mix for 2-3 mins on medium-high speed. Then, pour egg mixture into banana mixture and stir thoroughly to combine.
  5. Add wet ingredients to dry ingredients and stir until just combined -- do not overmix. Pour the batter into prepared bundt pan and bake for 45 mins or until the cake is golden brown and a knife inserted comes out clean. Remove from the oven and let cool for at least 15 mins. Flip pan onto a parchment-lined cake plate or cookie cooling rack set inside a rimmed baking sheet. Let cool completely.
  6. When cake is cool, stir together glaze ingredients until smooth.
  7. Spoon glaze generously over cooled cake. Allow glaze to set, about 2 hours, before cutting and serving. Enjoy!
Notes
To make the cake as written in Superfood Weeknight Meals: omit the rosemary + lemon zest from the cake recipe and top the cake as follows:

In a small saucepan, melt together ¾ cup dark chocolate chips, 3 T chocolate almond milk + 1.5 tsp coconut oil. Stir continually until melted. Drizzle melted chocolate over cooled cake. Top with ¼ cup chopped walnuts.
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16 Comments on “Rosemary Olive Oil Cake with Meyer Lemon Glaze (GF)”

  1. Jann Christopher

    I am sorry that you are treating cancer. But it would be much better for you and your business not to be political

    1. Em

      Hi Jann, I’m sorry I’m treating cancer, too. I’m sorry anyone is treating cancer. It’s a bastard, and despite the optimistic outlook I’ve tried to embrace all this while, it’s clearly up my bum at the moment. As for introducing politics on this blog, I thank you for your feedback and appreciate the tip, but maintaining transparency in this space will always be a priority, regardless of the fact that, yes, in many ways this is a business. Many bloggers choose to keep their personal lives and viewpoints out of the conversation, so I understand the expectation — that’s just not me. That said, I hope you’ll keep reading along, regardless. Despite my often salty attitude, the recipes are spot-on, I swear. 🙂

  2. DessertForTwo

    Isn’t Kelly’s book the greatest! I’m getting ready to share something from it soon, too! <3

    And you're not a wuss. You're the BEST. And we're gonna get you through this shit. One down, five to go. You can do it! <3

    Love you!

    1. Em

      It’s such a keeper, girl. I mean, maybe I’m just a sucker for tacos and quesadillas and, uh, delicious food, but it’s super applicable to how we’re eating (ahem: should be eating) around here.

      And hell yes. One down, five to go. Rinse and repeat. Here we go!

  3. charlene taylor

    You have untapped courage and strength you didn’t realize you possessed. And you are blessed with a supportive partner! I will keep you in my thoughts and prayers.. Your recipes and writings ARE WONDERFUL! This cake sounds delicious …can’t wait to try it!

    1. Em

      Thank you, Charlene. Yes, blessed doesn’t begin to describe how I feel to have Chris’ support — and I’m not one to use that term lightly. He’s been beyond rock solid. And thank you for the prayers and kind words. I hope you’ll try the cake – it’s as easy as Kelly promises in her recipe title and such a grown-up tasting treat (though Lana gobbled it up, too!). Enjoy!

  4. Kelly @ Nosh and Nourish

    EM- all the feels about you and this cake. <3 I adore this post so much and can't say enough how appreciative I am that you took the time and energy to bake from my book and write these words. I love your honesty and your fierceness and your attitude. And I love Chris too (but not in a weird way)… just in a I'm-so-glad-he's-being-such-a-rockstar for you and with you kind of way!! <3 <3 <3

  5. Kate

    Hi Em! I just dropped by your space because I hadn’t been here in a while and you popped into my head and I’ve always loved your site and I wanted to see what you were up to….that being said, SHIT! WTF, cancer. But I’m rooting for you and the fact that you have enough gumption to make a cake (and a damn fine looking one to boot) makes me believe that you’ve got balls and that’s what it takes to beat cancer (from what I’ve been told). So—GO YOU!! And secondly, WTF with the first commenter?!! But you handled that as gracefully as any white swan in the pond. Thinking of you amiga and hope you get better soon. xoxoxo

  6. Sandy

    Say what you feel, not what is or is not, politically correct.
    You never know how strong you are, until being strong is your only option.
    Again, keeping you ALL in my thoughts and prayers.

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