blackberries!

[anne]

A friend has thornless blackberries in her back yard, and she invited me over to pick what I wanted. I ate a quart as I picked, like ya do, but I still filled a gallon pail. They're awesome with Greek yogurt and dark brown sugar, in the absence of maple syrup. Today I made an olive oil cake with a cup of strained pulp and a cup of whole berries. I can highly recommend the idea!

Comments

[rydra_wong]

OMG. I am very jealous now. *g*

How do you make an olive oil cake? I've heard of this but never tried it.

[anne]

It's really easy! I got my version from Hanne Blank, adapted from Kim Boyce.

325F, until toothpick comes out clean and top is nicely browned (or 375, if you have a terrible oven like mine; it usually takes 45 min or so)

4 eggs
1c sugar
(cream these two)

3/4c olive oil
3c flour
generous pinch salt
(beaten until au ruban)

1T baking powder
flavorings

I've left out the baking powder, and also forgotten to grease the pan, and the cake didn't care a whit. The batter tends to the very thick, which is good because a cup of fruit juice/pulp loosens it nicely. Citrus juice/zest, a couple T of whatever booze you like, a T or so of vanilla...it's all good. Coarsely chopped dark chocolate is also a hit.

[rydra_wong]

*takes note*

Thank you for introducing me to the term "au ruban", which I am delighted by.

ETA: Google tells me there are versions with almond flour, which sounds appealing -- I shall have to experiment ...

[anne]

I got "au ruban" from Hanne, so we're even. ;-)

Almond flour! Mmm. I wonder if it'd work with chestnut flour. Someday I shall live in a place where those are not Exotic Unfindable Ingredients.