Orange Olive Oil Cake

Ever since a recent trip to Tender Greens and tasting their Orange Olive Oil cake, I've been obsessed with making one myself. I've had two failed attempts and the third one tonight turned out well enough to tell you about it. This humble cake is slightly sweet, fragrant from the orange zest and very moist. A great treat to enjoy with tea or coffee.

Ingredients:

• 1/2 cup extra virgin olive oil
• 1 cup sugar
• 2 eggs, at room temperature, separated
• 2 oranges zested, save juice from 1/2 orange
• 1 cup unbleached flour
• 1 cup semolina flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk 

Directions:

1. Preheat oven to 400 degrees. Line a muffin tin or grease a scone pan.
2. In a mixing bowl, beat eggs white until stiff peaks form. Set aside. 
3. In a large mixing bowl, beat egg yolks and sugar. Add olive oil, buttermilk and orange juice.
4. In a medium mixing bowl,  mix flours, baking powder, salt and orange zest. Add flour mixture to egg mixture in small batches until combined thoroughly. Fold in beaten egg whites. 
5. Pour the batter into the prepared pan. Bake in preheated oven for 20-25 minutes, until just cake tester comes out clean and edges are slightly browned.

Huevos Rancheros

We often have Huevos Rancheros for a quick weeknight dinner. It's one of my man's specialties that he'll whip up for us. The ingredients are usually on hand. It's hot and flavorful and full of texture. Make sure those yolks are nice and runny!

Ingredients:

• 4 large eggs
• 4 corn tortillas
• 1-15 ounce can refried beans
• 1 bottle of enchilada sauce (or tomatillo or red salsa)
• 1 avocado (optional)
• Grated cheddar cheese or crumbled queso fresco
• Canola oil
• Sea salt
• Freshly ground pepper

Directions:

1. In a small saucepan, heat enchilada sauce over medium heat until simmering.
2. In another small saucepan, heat refried beans until heated through.
3. Meanwhile, in a large skiller over heat oil over medium heat. Fry tortillas, one at a time, lightly browning each side. Remove from pan, and cool on a plate lined with a paper towel. Salt tortillas while hot. Drain excess oil.
4. In the same skillet, fry eggs just until yolks are runny. Sprinkle with salt and pepper.
5. Spread beans on a fried tortilla, top with an egg, pour sauce over egg. Top with avocado and cheese.
6. Serve immediately.