We all have our own little secrets. Whether we are ashamed of something we have said, or done, or witnessed; or we are just feeling very protective of our little world; or we do not want others to take credit for our things or ideas, we all have them. But why do we really keep a hold of them? And why, at times, do we loooooove sharing a secret with someone else (while always intoning, “But don’t tell anyone!!”)? One, that never works, and two: I think both questions come back to the seemingly opposing and very early impulses to mark your territory, and to make friends.
Early on, we are asked to share when we really aren’t old enough to even grasp the concept. Maybe this is where the non-sharing in adulthood comes in–the latent anger at having had to share your cookies, or your favorite cabbage patch doll at the tender age of 3. Most of the time, we share…but we still have things that we like to keep under wraps. For example, recipes. So many people have secret recipes that only make an appearance on special occasions, when they decide to bestow their delectable gift on a chosen few. It’s frustrating! And, I think wanting to do this stems from the air of importance you take on when you have something that nobody else does. They need you if they ever want to enjoy that dish again. Oh, the power!
Why not just share these written gems with others? Isn’t it good Karma (and a mark of maturity) to share? I, for one, have decided to take the high road. So, I’m sharing my secret Olive Oil Cake. And I’m not even doing it to make friends. I believe beauty and life should be shared with others, in this short time on earth, so, I hope you enjoy the benefits of my maturity. But, please don’t tell anyone else…
Secret Olive Oil Cake
1 ½ cups gluten free flour mix (I use Trader Joe’s brand!)
1 cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon coarse kosher salt
2 large organic eggs
¾ cup full-fat coconut milk (I use the Whole Foods brand)
½ cup mild flavored extra-virgin olive oil (I use Trader Joe’s)
2 teaspoons or 1 orange zested (I use naval)
Preheat your oven to 325 F. Then, oil and flour a 9x5x3-inch loaf pan. Whisk first 5 ingredients in a large bowl. Then, whisk the eggs, milk, olive oil, and orange zest in a medium bowl. Next, gradually whisk egg mixture into dry ingredients. Use a spoon to help, if needed. Transfer to the prepared pan, and bake for 50-60 minutes, or until a knife inserted into the middle comes out clean.
Cool cake on a wire rack in pan for 20 minutes. Then, invert pan upside down to remove, and cool cake right side up the rest of the way. It is SO yummy warm. Actually, it’s amazing at any temperature. Enjoy!
“And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it.”
― Roald Dahl
Since I make this every week for my husband’s breakfast, I have tried quite a few variations. Here are just a few–you really can’t go wrong with any variation!
-1/2 brown sugar or all brown sugar instead of white sugar (richer flavor)–I did this for a long time, and then recently switched back to white. Both are great, but I’m liking the clean and more subtle flavor of the white now.
-coconut cream (liquid, not solid) instead of coconut milk (very light and fluffy)
-3/4 cup olive oil + 1 cup coconut milk (very moist)–I did this by accident, but it was great! Just a few days ago, I did 1/2 cup olive oil and 1 cup coconut cream. It was great! It was a little delicate, but so yummy.
-1/4 -1/2 orange juiced (more moist)