Food The Bite:

Finger lickin’ good! Swoonable Holiday Desserts

the EyeSwoon Kitchen
Finger lickin’ good!  Swoonable Holiday Desserts

My Christmas day menu planning had brought me down a sugary & slippery rabbit hole as I search for the sweetest and most delectable dessert. Guiltily, I must admit that dessert is something I make the night before Christmas so that we can indulge in this deliciousness with coffee as we open presents – a favorite guilty pleasure and holiday tradition in this house! Drool along with me over these seriously swoonable dessert options.

FLYING FOX APPLES AND FRENCH APPLE CAKE from the Hungry Ghost Food & Travel.

 

Finger lickin’ good!  Swoonable Holiday Desserts

Olive Oil Cake With Citrus Cranberry Compote from my very own kitchen and featured in Glamour Magazine. Photographed by Gentl & Hyres

Finger lickin’ good!  Swoonable Holiday Desserts

BLOOD ORANGE UPSIDE DOWN CAKE from the Jewels of New York

Finger lickin’ good!  Swoonable Holiday Desserts

COFFEE PUDDING FOR TWO from Offbeat + Inspired

Finger lickin’ good!  Swoonable Holiday Desserts

CHOCOLATE PEPPERMINT ICEBOX CAKE from Kitchy Kitchen

Finger lickin’ good!  Swoonable Holiday Desserts

EASY CRANBERRY LEMON CAKE from the Gluten Free Blondie

Finger lickin’ good!  Swoonable Holiday Desserts

LAVENDER CHOCOLATE POT DE CREME from my own kitchen!

EyeSwoon Olive Oil Cake - Glamour Magazine

the EyeSwoon Kitchen

THE INGREDIENTS

1 1/4 cups of sugar
2 eggs
3/4 cup extra-virgin olive oil
1/2 cup unsweetened coconut milk from a carton (not can), or use whole milk
1/4 cup vin santo or Madiera
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 heaping teaspoon salt
2 teaspoons orange zest (optional)

FOR THE COMPOTE:
2 oranges, segmented, and then cut into thirds, plus any extra juice
1/4 cup orange juice
2 teaspoons honey
Dash cinnamon (optional)
1/2 cup cranberries

THE PREP

Preheat oven to 350 degrees. Spray a 9-inch pan with olive oil, then place a sheet of parchment into cake pan. Trace interior rim of pan with your fingernail, then remove parchment and cut a circle about 1 inch beyond indentation. Place finished circle in pan and press parchment up against sides.

In a large bowl, whisk the eggs and sugar together. Add olive oil, milk, and vin santo.

In another bowl, sift or stir together dry ingredients. Slowly add dry ingredients to wet and whisk until smooth. Add orange zest if using.

Pour batter into cake pan. Bake for about 35 minutes or until cake is golden on top and a toothpick inserted into middle comes out clean.

Meanwhile, make compote: Combine all ingredients in a small saucepan and bring to a boil over high heat, smashing orange segments and cranberries with a spoon. Reduce heat to low and simmer for 10 to 12 minutes, or until texture thickens.

To serve, flip cake out of pan and let cool. Slice, and pour compote over each slice.

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