Orange Saffron Olive Oil Cake

Ingredients

• 3 large oranges whole (organic)

• 200g almond flour

• 50g whole wheat flour

• 300g coconut sugar

• 200ml of extra virgin olive plus more for coating the pan

• 4 eggs

• 0.5 grams of saffron

• 6g of baking powder

• 1 tsp salt

  Cake Topping:

• 1tbsp olive oil

• 2 tbsp honey

• 1 cup Golden raisins or figs

• 1 cup sliced roasted almond

• 1 cup roasted walnuts

Method

1. Put the oranges in the blender with half of the saffron and turn into a thick puree.

2. In a bowl mix the olive oil, the saffron. Gradually add the oranges. then the coconut sugar.

3. Add the four eggs one at a time.

4. In a separate bowl add the flour, the baking powder, and salt and whisk until all dry ingredients are combined.

5. Mix dry and wet ingredients together until well incorporated.

6. Use a cake pan or a cast iron skillet and oil it very well. Lightly coat it with coconut sugar. Pour the cake batter and bake at 372F for 40min.

For the glaze:

Lightly warm honey and add soaked golden raisins, and roasted nuts of your choice.

Brush the top and sides of the cake with the honey and top with the roasted nuts and raisins.

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Ras el Hanout Tahini Apple Cake

A cake for the holidays using Tahini, Buckwheat Honey, and Ras el Hanout. Other elements include brown butter organic apples, crème fraiche, fresh ginger, lemon, whole sesame seeds, and brown sugar. This cake is unique in flavor from the first 3 niche ingredients. The fresh ginger and lemon accent the apples and brown butter. The sesame seeds on top provide a textural difference that is welcomed. Very tasty served with a dollop of creme fraiche. Extra tahini is applied while warm for a nice play on a glaze or icing. And of course a drizzle of honey is also a welcome addition although completely optional. Red apples like the Arkansas Black variety are what I used. The skin on adds a nice touch. Small’s Farm all purpose flour was used. You can also swap out crème fraiche for yogurt or sour cream. 

Serves 8-12 (9 inch cake)

Essential equipment needs:

• 9 inch cake pan

• Parchment paper

• Pan spray

• 2 quart sauce pan with lid

• Whisk

• Silicone spatulas

• Sifter

• Microplane or fine grater

Preheat oven to 325 f/162 c

Baking time 1 hour

Active time 20 minutes 

INGREDIENTS

• 250 g apples, diced, 1 mega apple or 2 regular sized

• 10 g ginger, freshly grated

• 1 lemon, zested and juiced

• 1.5 g ras el hanout (1 teaspoon) 

• 225 g all purpose flour

• 10 g baking powder (2 teaspoons)

• 4 g salt (1 teaspoon) 

• 180 g brown sugar

• 150 g crème fraiche

• 120 g tahini, plus extra for the glaze

• 85 g buckwheat honey, plus extra for the glaze

• 2 eggs, large

• Raw sesame seeds, as needed for the top

METHOD

Step 1 Prepare pan

Butter or spray a 9 inch round cake pan with the bottom lined with a parchment circle. 

Step 2 Prepare apples

250 g apples, diced, 1 mega apple or 2 regular sized

10 g ginger, freshly grated

1 lemon, zested and juiced

1.5 g ras el hanout (1 teaspoon) 

Dice apples to about ½-¾ inch cubes. Place apples into a medium sized bowl. 

Grate ginger onto the apples. Grate lemon zest onto apples and strain in the lemon juice from the whole lemon. Add the ras el hanout and toss to combine. 

Step 3 Cook apples 

Brown butter in a pan over medium high flame and when butter foams drop flame to medium. Continue to cook while whisking until brown and toasty. This can take 5-10 minutes depending on how the heat is applied. Add apple mixture, cover with the pan lid, turn flame down to a low and cook for 5 minutes. Remove the lid and set aside. 

Step 4 Sift dry mix

225 g all purpose flour

10 g baking powder (2 teaspoons)

4 g salt (1 teaspoon) 

Sift the flour, baking powder, and salt into a large mixing bowl using a fine mesh strainer. Set aside. 

Step 5 Combine wet mix

180 g brown sugar

150 g crème fraiche

120 g tahini

85 g buckwheat honey

2 eggs, large

In a medium sized bowl whisk together brown sugar, crème fraiche, tahini, honey, and eggs until smooth and well combined. 

Step 6 Marry the mix

Raw sesame seeds, as needed for the top

Add the wet ingredients to the bowl of dry ingredients and fold together with a silicone spatula. Adding wet to the dry in this manner prevents any flour lumps and creates a smooth uniform batter. 

Mix until just combined and a smooth batter is formed. Do not over mix. You will continue mixing when adding the apple mixture.

Lastly fold in the apple mixture until evenly dispersed into the batter. Pour batter into the prepared pan and top with raw sesame seeds. 

Step 7 Bake the cake 

Position rack to the center. 

Bake the cake in a preheated

325 f/162 c oven for 1 hour or until the center springs back when gently pushed in the center. Remove cake onto a wire rack to cool. 

Step 8 Glaze (optional) 

tahini, about ¼ cup

honey, as needed 

While the cake is still warm, preferably right out of the oven, spoon tahini on top and spread to the edges. Drizzle with some honey. 

Step 9 Slice and enjoy

Enjoy cake while still warm or allow it to cool before slicing. Serve with a dollop of crème fraiche and a cup of tea or coffee.

Storage 

Store at room temperature for up to 5 days. Wrap only after completely cooled. Cake will stay moist the whole time and will actually improve after resting a day or so. 

Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Roasted Delicata Squash with Tahini and Nigella

Ingredients

• 1 large Delicata squash

• 2 Tbls olive oil

• Salt to taste

• 2 slices thin cut red onion

• 1 tsp Nigella Seeds

Honey Tahini Dressing

• 3 Tbs Tahini

• 2 Tbs Buckwheat honey

• 1 Tbs olive oil

• 1/2 cup of cold water

Method

1. Preheat oven to 400 degrees and line a baking sheet parchment paper.

2. Cut Delicata squash in half lengthwise, then remove seeds, and cut into circles of 1/4 inches.

3. Place squash on parchment and drizzle with olive oil and season with saltroast for 30 minutes until soft and nicely browned on the bottom.

4. Thinly slice onions and set aside.

5. Mix tahini, honey, olive oil, and water in a small container and stir with a fork until well combined. Add more water and whisking power if you like a thinner dressing.

6. On a serving platter arrange the thin sliced onions, the delicata slices and drizzle the dressing on top.

7. Sprinkle the nigella seeds on top.

Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

Shawarma Mushrooms with Labneh

Ingredients

• 1lb mushrooms

• 1 garlic clove

• 1/4 of a leek

• 1 tsp Shawarma

• 1/2cup parsley cilantro

• 4 tbsp olive oil

• 1 cup of Labneh

• Salt to taste

Method

1. In a pan on medium heat cook the leeks and garlic in 2 tbls of olive oil until softened but not colored.

2. Add the mushrooms cut as desired and cook until soft. Add the herbs.

3. In a plate, add the labneh and then the cooked mushrooms over the top, and drizzle with the remaining olive oil.

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.