Lavender and Citrus Olive Oil Cake
Even though we are still very much in the depths of winter, each new sunny day or fresh breeze has us thinking of spring; naturally, the longer one weathers winter’s cold, the more eagerly one anticipates spring’s arrival.
Naturally, the season’s rare warm days inspire dreams of brisk spring mornings and new growth, but all we can do is wait, perhaps freshening up our indoor space and daily routines and urging in light while keeping watch for the first true hints of spring.
On top of our standard preparations to ease some of this winter weariness, we’ve also taken to baking this deliciously comforting, decidedly spring-appropriate cake, featuring Rhubarb Lavender Spoon Preserves handmade by Girl Meets Dirt.
The most magical thing about the preserves from artisan Audra Lawlor’s Girl Meets Dirt is the passion that she has for her craft: Audra preserves the bright, fresh flavors of heirloom fruit in wonderfully flavorful, distinctive jams that immediately transport us to a warm spring day with our first taste. They are the perfect cure for those ‘wishing-for-spring-in-winter-blues.’
Inspired by Audra’s approach, we added her preserves to a delicious winter citrus olive oil cake, then whipped up some extra special whipped cream for the perfect finish. The result is the ideal treat to distract us from our wait for the transition of seasons; no matter the weather outside, it will brighten your day and warm your heart.
For the cake (Maialino’s Olive Oil Cake):
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier orange liqueur
For the Lavender Whipped Cream:
2 tablespoons dried lavender
1 1/2 cups heavy cream
2 tablespoons confectioner’s sugar