People are hard, including me. Even the simplest interactions can so easily go awry and the work that it takes to negotiate one another is life-long. I mean, it’s worth it when we forge friendships that can withstand misunderstandings and differences, when we accomplish things despite the obstacles that are so often one another, when we love the imperfection in ourselves and others.
And on those days when those things are hard to envision, I will show you I care by baking way too much, way too often. It’s also how I show a little care for myself, because the challenges of the kitchen may also be life-long, but they are manageable, predictable, and measurable mostly against my last effort. I am kind to myself in the kitchen, in a way that I am not often in other spheres of endeavour. I’ll never win any prizes for icing work, but you’ll enjoy every last bite and that’s enough for me.
So, in the middle of a difficult day, in the middle of a difficult week, I took the time to bake these cakes. I made them in mini-loaf pans so that I can freeze some to share later, in gestures that are equally for my own pleasure and that of the recipients. I also made them to share with you, in a probably mostly selfish act of connection which may (I hope) bring some pleasure to you, too.
Especially if you go ahead and make some for yourselves. I used almond flour in place of hazelnut, because it’s not the sort of week that I’m looking for any ingredients I don’t already have on hand. But ginger and olive oil taste just as good against a background of almond and polenta, I suspect. These cakes are moist and dense in the best possible way and I’m almost sad to put the rest away in the freezer. I won’t be any longer, though, when I have the opportunity to share them.
You can find the rest of the Tuesdays with Dorie crew’s entries on this month’s recipes from Baking Chez Moi here.
6 thoughts on “Baking Chez Moi – Almond, Ginger, and Olive Oil Cake”
thanks for sharing these with us! i look forward to trying my hand at them for next time. i’m thinking they’ll’ go nicely with plums or nectarines.
I like the idea of baking to share. Most of my mini-loaf cakes have gone as gifts. You can spot the olive oil on your cakes. Just lovely, the cakes and this post!
Mini cakes were a great idea. I made this and took it to work, and was worried they’d think it too plain, but no – it was a hit and someone asked for the recipe. I liked it too and used a quarter hazelnuts I ground myself and the rest, almond meal.
Kitchen therapy is the way to go. I hope your recipients enjoy the fruits of your labor. I look forward to making this now.
They look lovely made with almond flour and I’m certain they will be appreciated by whomever you share them with.
We are kindred spirits…baking is a creative release and best shared with others. Great job!