Spray a 9-inch springform pan with non-stick spray and set aside.Ģ. Prep time: 10 minutes, bake time: 45 minutes, yield: 1, 9-inch cake Ingredients For the Cakeġ. If you are looking to make something a little different, this cake if for you. I found that using corn muffin mix as the base adds a lot to the texture and structure of the cake, plus the corn flavor pairs well with the olive oil, lemon, and rosemary. This lemon olive oil cake does just that. I’m not one to recreate an existing masterpiece, but I do love borrowing elements to create something different. Rich in olive oil flavor with a balance of sweet and tang and so much moisture. It was my first experience with olive oil cake and I’d never tasted anything quite like it. Turns out it was an olive oil cake from the infamous Zingerman’s in Michigan. I didn’t think much of it at the time, except for that it was a nice gesture and it was a cake ordered from a catalogue, so how good would it be really? I was naïve. Happy baking! Lemon Olive Oil Cornmeal CakeĪ dozen years ago I received a mail-order cake as a thank you gift. Hopefully by now you know my spiel about transforming store-bought baking mixes: No one will know that these tasty treats came from a box. These include recipes for an olive oil cake, johnny cakes, and an apple and pear crisp. After playing around with cornbread muffin mix to create new deserts, I was really happy with the results. It also turns out that America’s favorite corn muffin mix is pretty versatile and works really well in other baking applications. Jiffy’s been around since the 1930s, and as the name suggests, the premixed box is a quick way to make classic corn muffins. It’s a widely available and timeless cornbread mix, and only costs about 65 cents at my local grocery store. And the sweet side is what we're exploring in these recipes. While more commonly served alongside savory food, in addition to or as a substitute for bread, cornbread or corn muffins can be served sweet, with honey baked in or drizzled on top. Happy baking!įluffy, crumbly and golden quick bread is a beloved side served at tables all across America. Each month, we'll feature a different mix. With this in mind, we're treating our readers to a series of original recipes that transform pre-made mixes into luscious and impressive desserts. They also know that doing so can save loads of time and money. Savvy pastry chefs and home cooks alike know you can make delicious desserts by doctoring up store-bought cake mixes.
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