Orange and Black Olive cake Ingredients (serves 10):
2 eggs
1 cup sugar
2 teaspoons pure vanilla extract
1/4 cup unsalted butter at room temperature
3/4 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup black coffee at room temperature
1/2 cup chopped KALOGIROS black olives
finely grated zest of one orange
Preparation: Preheat oven to 350 F. Grease an 8″ cake pan and either line bottom of pan with parchment paper or dust with flour. In a large bowl, beat the eggs, sugar, vanilla and butter until pale and even. Sift the flour, cocoa, baking soda and baking powder over the egg mixture. Begin to stir, gradually adding the coffee. Mix until completely smooth. Fold in the olives and orange zest, stirring until evenly distributed. Spread the batter into prepared cake pan, and bake for about 30-35 minutes, until a toothpick inserted in the center tests clean. Let cake cool completely in pan before inverting and decorating as you please. Serve at room temperature, and store covered, eating within two days.
Instructions: 1. Heat the oven to 175°C. Grease a round 9-inch cake pan, and cover with a circle of parchment paper, and grease the paper.
2. Combine the flour, baking powder, baking soda, cardamom, cinnamon, and cloves in a bowl and blend with a whisk. Set aside. In a mixing bowl combine the eggs, olive oil, yogurt, and 2 tablespoons of the pomegranate molasses and whisk until smooth. Stir in the dry ingredients. Fold in the olives, orange zest, currants, ginger, and fennel seeds. Stir until smooth.
3. Spoon the batter into the cake pan and bake for 35 to 40 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Transfer the cake to a rack to cool.
4. When the cake has cooled slightly, but is still warm, run a knife around the edges. Put a flat plate on top of the cake, flip it onto the plate, then cover the cake with a serving plate and flip it again.
5. Combine 2 tablespoons of the orange juice and the remaining 1 tablespoon of pomegranate molasses in a small saucepan, and bring just to a simmer. Add the sugar and cook for about 1 minute, whisking to form a smooth glaze. Pour the glaze over the cake and serve warm, or let cool.
