Taste of Olney
For this week’s recipe, Danny made something a little different with a well-loved spice featured in this space that typically adds depth to scrambled eggs, meat and fish, and veggies. This time he used Herbes de Provence to add a new flavor dimension to a cake that is a perfect accompaniment to afternoon or evening coffee.
Herbes de Provence is a versatile herb blend originating from the Provence region in France, and it lends earthy and aromatic notes to the sweetness of the cake. The cake may have a delicate floral undertone from the lavender in the mix, while the herbs thyme, rosemary, oregano, and savory create a pleasantly balanced and intriguing taste experience.
“It’s really good but sweeter than I hoped it would be,” Danny said of the recipe, which he found on The Splendid Table website. “Next time I’ll use less sugar and the powdered sugar on top looks nice but is unnecessary.”
To try a savory version of this loaf, use only one cup of sugar and skip the confectioners’ sugar, he said.
The recipe makes an 8x4 inch loaf, which serves eight to ten. As always, all ingredients are available at Stewart’s Food Store. Bon Appetit!
Ingredients:
3/4 cup (1-1/2 sticks) unsalted butter, softened at room temperature, plus extra for greasing the pan 1-1/4 cups plus 1 tsp all-purpose flour 1 cup plus 2 tsp ground almonds 1 tbsp herbes de Provence 1/2 tsp baking powder 1/4 tsp salt 1-1/4 cups granulated sugar 3 large eggs Zest of a lemon 1/2 cup buttermilk Confectioners’ sugar, for finishing Preparation: Step 1: Preheat the oven to 350F. Grease and line an 8 x 4 x 3-inch loaf pan with parchment paper, leaving a slight overhang on the sides.
Step 2: Whisk together the flour, almonds, herbes de Provence, baking powder, and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until fluffy, 3 to 5 minutes. Pause mixing to scrape down the bottom and side of the bowl. Add in the eggs, one at a time, beating well to incorporate each addition, then beat in the lemon zest. Beat in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients, until well combined. Scrape into the prepared pan.
Step 4: Bake for 50 to 55 minutes, until golden brown. A skewer inserted into the middle should come out clean. Let cool in the pan for 15 minutes, before turning it out and onto a wire rack to cool completely. Dust with confectioners’ sugar before serving.