Cherry Orange Olive Oil Bundt
- Sugar in the raw, for coating
- 1-10 ounce jar of maraschino cherries, drained and patted dry 3 cups flour
- 1 cup superfine almond flour
- 1 cup coconut flour
- 1 cup oat flour, plus a 2-3 extra tablespoons for the cherries 1.5 tsp baking powder 3⁄4 tsp baking soda
- 1.5 tsp salt
- 1 1⁄4 cups sugar
- 3⁄4 cup olive oil
- 1 tbsp vanilla extract
- 3 eggs
- 1.5 cups orange juice Zest of 1 orange, divided
- 2 cups sifted powdered sugar
- 2 tbsp olive oil
- 3 tbsp orange juice
- Preheat the oven to 350 degrees. Spray a bundt cake pan with nonstick spray, and dust it with sugar in the raw to prevent sticking. Set aside.
- Reserve 6-8 stemmed cherries for decoration. To the remainder of the cherries, remove their stems, quarter them, pat them dry, and toss them with the 2-3 tablespoons of oat flour. Set aside.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt until completely combined and no lumps are visible. Whisk in the sugar. Make a well in the center of the dry ingredients and add the olive oil, vanilla, eggs, orange juice and half the orange zest. Stir until incorporated, and then fold in the oat-coated cherries.
- Place in the lower middle rack and bake for 45-50 minutes or until an inserted skewer comes our clean. Allow to cool completely before inverting on a cake platter, and decorating.
- Finish cake by y whisking together the ingredients for the icing and pour over the top of the bundt and allow it slowly drip down the sides of the cake. Sprinkle with the reserved orange zest if desired and arrange the reserved cherries on top to indicate suggested serving size. Slice and serve.
Rosketti (Chamorro Cookies) – Holiday Style
- 1 stick softened unsalted butter 3⁄4 cup sugar 2 tsp vanilla extract
- 1 egg, room temp
- 1.5 cups white whole wheat flour 1 cup cornstarch 2 tsp baking powder
- 1⁄4 tsp salt
- Sugar in the raw, for sprinkling
- Fork for crimping edges
- Sugar in the raw, for sprinkling before baking
- Handful of favorite cookie cutters (simple is better-small circles, diamond shapes, small stars, etc.)
- Powdered sugar + Christmas-themed stencils
- Mini cupcake liners, for serving
- Icing (2 cups sifted powdered sugar + 1⁄4 cup almond milk or regular milk) pearl sprinkles
- Preheat the oven to 375 degrees and line a couple cookie sheets with parchment. Set aside.
- In a stand mixer with a paddle attachment cream the butter and sugar together on medium speed until fluffy. Add the vanilla and egg and continue mixing until combined, scraping down the sides of the bowl as needed. Add the baking powder and salt, and mix, and then add in the flour and corn starch and mix until a dough is formed.
- Working quickly shape the dough as desired. Pinch of pieces of the dough and roll into dense balls 1inch balls, press your thumb into the middle to flatten the balls, and then, using fork, crimp the edges for an easy design.You can also roll some of the dough out, 1⁄4 inch thick, with a rolling pin and cut shapes out using a few of your favorite cookie cutters.
- Arrange all the cookies on the baking sheets. Sprinkle some liberally with sugar in the raw, if you like. Bake for 12-15 minutes or until golden brown. Remove from the oven, and while hot, glaze a few for another look.
To Glaze Them
- Combine 2 cups sifted powdered sugar with 1⁄4 cup almond milk or regular milk until smooth and dip the tops of the cookies before transferring to a wire rack. Sprinkle with golden sprinkles or pearl sugar before the glaze hardens).
- For some, place Christmas themed stencils on top and sprinkle over powdered sugar. Carefully remove the stencil to keep the design intact.
- Serve, or give away as a gift.
For more delicious treats, check out Jerrelle Guy’s cookbook Black Girl Baking.