I've been a little too overwhelmed to write lately, partly because I haven't written about our Australia trip. It was awesome. The coriolis effect isn't significant enough to affect toilets. I really can't do the trip justice in words, so I'll just share some pictures.
We came home to some glorious skiing last weekend and a new semester for me. My project is getting underway, and I hope to be crawling in confined stinky spaces by next week. We took a weekend to visit friends in Miami and were disturbed to learn that it is the stupidest city in the country. No Cuban food, but we certainly ate well. Are you surprised?
A good friend (who happens to be unable to eat gluten, butter, or most other delicious things) got me the new cookbook from the Baked guys. Baked Explorations investigates American baking classics and re-invigorates them for the modern home cook. I've been ogling and deciding what to make first. This recipe not only facilitates my testing that marmalade is a delicious substitute for orange zest, it enables me to use my kick-ass whisk. It has a ball inside a wire ball inside a whisk and seriously kicks out soft peaks in about 5 minutes.
Mom's Olive Oil Bundt Cake
from Baked Explorations
- 3 cups flour
- 1 T baking powder
- 1/2 tsp salt
- 4 eggs, separated
- 2 cups sugar
- 1 cup plain yogurt
- 3/4 cup olive oil
- grated zest of 2 oranges
- 1 1/2 tsp vanilla extract
- Preheat oven to 350F. Grease a 10" bundt pan
- Whisk flour, powder, and salt together in a small bowl
- Beat egg yolks until pale and light. Pour in sugar and mix until incorporated. Add yogurt and oil and mix until combined. Add zest and vanilla and mix.
- Add dry mix to wet in two additions, beating until just combined. Beat again for 5 seconds
- In a large clean bowl, beat the egg whites until stiff peaks form. Scoop half of whites into batter and gently fold in. Fold in remaining whites.
- Pour into pan and bake for 40-50 minutes, rotating halfway through. Cool completely. If desired, dust with powdered sugar before serving.