Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!


Hello Monday folks! I decided that I have to share this recipe with you because I have been making it nearly every week and cannot stop thinking about it.

The recipe is for a deceptively simple olive oil cake. I love a little sweet and salty combination and the olive oil in this cake provides just that. Make this once and I promise you that it will be in rotation from now on.


  • 1 1/2 cups unbleached white flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp coarse kosher salt
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 cup mild-flavored organic olive oil
  • 2 tsp finely grated orange peel
Preheat oven to 325F.  Oil and flour 9x5x3-inch metal loaf pan.  Whisk first 5 ingredients in large bowl.  Whisk eggs, milk, olive oil, and orange peel in medium bowl to blend.  Gradually whisk egg mixture into dry ingredients.  Transfer to prepared pan.
Bake cake until tester inserted into center comes out clean, 60 to 65 minutes.  Cool in pan on rack 20 minutes.  Invert pan to remove cake.  Cool completely, top side up.
This week I also made some kumquat jam out to spread on top. Just combine 1 cup of sugar, 1 cup of water and one package (probably about 1-2 cups) of kumquats sliced thinly with the seeds removed. Bring to a boil then reduce to a simmer for about 30 minutes until liquid is thick and reduced down. This can keep in the fridge for up to a week and be used on all sorts of treats.