Oh gosh where did the time go? Here is a recipe inspired by our wonderful honeymoon travels. B and I had a magical 2 week trip to France and Greece where we ate to our heart’s content. I have lots of food pictures to share after I sort out the roughly 4,000 pictures I took, so stay posted on my instagram!
I wanted somewhere romantic jam packed with lots of art, culture, history (and *cough* museums). B wanted somewhere romantic with lots of beaches and lounging and doing nothing.
Our first week was spent mostly in Paris, with a quick overnight trip to Normandy to learn about the inspiring WWII D-Day history. The second week was spread out over Mykonos, Santorini, and Athens. The perfect compromise, I think (B still protests over the 17 museums we went to, but we made plenty of food market, gelato, and coffee stops to keep his morale hehe).
Even though we’ve been together for so many years, we’ve never flown on a trip until our honeymoon! With all the long distance, we only flew to each other whenever we had a break, rather than fly somewhere together, so it was exciting to finally travel.
I’ve been lucky to have visited many countries – B, on the other hand, had only been a few states, and never left the US before. He learned a lot of cultural differences on the trip – like not being served ice water, no free wifi, and tiny, tiny hotels/restaurants/cars.
B: I wonder how Europeans must feel when they visit America…I bet they’re astounded by getting ice in water without having to ask, free wifi everywhere, and TONS of space.
We especially ate a ton of olive oil in Greece – B loves olive oil (he even drank it straight when sampling cups!). This is a quick and easy olive oil cake adapted from Food Network– the olive oil replaces the butter or vegetable oil while giving a subtle hint of flavor. The citrus makes for a refreshing cake, so it’s appropriate for .a light dessert or … er breakfast.
Orange Olive Oil Cake
Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
1/2 cup sugar
1/3 cup olive oil
1 teaspoon vanilla extract
Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.
Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners’ sugar and serve.