My first weekend of the 20 Weeks of Eating Local mission included soft shell crabs from the Chesapeake Bay, with a saffron aioli made with farm fresh eggs, greens from our garden, grilled local asparagus, and a gluten free olive oil and thyme cake! A wonderful meal shared with my garden partners!
They had never prepared soft shells on their own before so I gave a quick lesson in the killing and cleaning of them. As with most fresh food, the less you do to it the better. No dredging needed, just a sprinkle of Old Bay and cracked black pepper, quick saute in a shallow oil bath and that’s it.
And now, let’s have cake!
My CSA included a great bunch of fresh thyme, with delicate pale purple flowers. An olive oil cake, I love olive oil cakes, seemed in order. It would highlight the thyme and be an equally great ending to our soft shell crab dinner or coffee on Sunday morning! It is wonderfully moist and rich with the flavor of the thyme. You can make this cake without the almond flour, but I love the texture the almond flour adds.
New Earth Farm encouraged us to eat our flowers this week, so I added some violas from my balcony to the top of the cake. They don’t have much, if any, flavor really. Restaurants will often sugar them when adding them to desserts. I add them to salads a lot when I have them handy just because they really do look pretty!
Gluten Free Olive Oil, Lemon and Thyme Cake
4 farm fresh eggs
3/4 cup sugar
1/3 cup melted butter
2/3 cup olive oil, use a good finishing oil with lots of flavor
zest and juice of a lemon
1 cup gluten free AP flour (I used King Arthur)
1/2 cup almond flour
1 TB baking powder
3/4 teas sea salt
1 1/2 heaping TBs fresh thyme, leaves and flowers removed from stems.
Preheat oven to 350. Prepare a bundt pan.
In a stand mixer fitted with the padle attachment mix eggs and sugar on high for 3 minutes. Slowly drizzle in melted butter and olive oil. Then fold in zest and lemon juice.
In a separate bowl whisk flours, baking powder, salt and thyme. Then add to wet ingredients. Mix until combined. Pour into prepared pan and bake for 25-30 minutes until golden and just pulling away from the side of the pan.
Cool for 10 minutes.
Remove from pan. Cool completely. Top with powdered sugar, more chopped thyme and fresh violas if desired.
Tagged: aioli, almond flour, bundt cake, dessert, farm fresh eggs, fresh thyme, gluten free, King Arthur flour, New Earth Farm, olive oil, olive oil cake, powdered sugar, saffron, simple, soft shell crabs, Uncle Chuck's Seafood, Virginia Beach Farmer's Market