Olive Oil Cakes

Back in February 2015, my husband and I went to Kauai for the first time. By the third day on the island, I was in tears and on the brink of having a meltdown because I wasn’t feeling it at all. Decent food was hard to find, not to mention over-priced. Any place you wanted to go to was at least a 45-minute drive on a two-lane ‘highway’. Forget about adequate street lighting at night, too. And last but not least, chickens. Yes, Kauai has an absurd amount of chickens.

My husband and I booked a flight to Maui and left the next morning without any regrets. Sure, our bank account took a hit since we we had to forfeit the money we spent on our villa, but once we landed, it was game on!

We didn’t have much time to waste, so we vowed to try new places and eat really well. YOLO, right?

We stumbled upon this restaurant in Paia called Hana Ranch Provisions. Sadly they are now closed and we are still bummed out about it. I knew that when I got back, I had to make it!

[Recipe updated 09.02.20]

OLIVE OIL CAKES

INGREDIENTS (serves 6, cook time 30-35 minutes) – recipe adapted from Bouchon

• 1 1/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/3 cup granulated sugar
• 1/2 cup whole milk
• 1 tbsp fresh lemon juice
• 1/2 cup extra virgin olive oil
• sliced fresh fruit of your choice (optional)

PREPARATION

1. Preheat oven to 350ºF
2. Using the whisk attachment, whisk egg, sugar and lemon juice until it’s thick and pale yellow color. You want to do this for at least 5 minutes.
3. In a separate bowl, sift flour, baking powder, and salt. Set aside.
4. Mix milk and olive oil in a smaller bowl or cup until completely combined.
5. Add half of the flour mixture and mix gently. Once flour disappears, add oil and milk. Fold in the remaining half of the flour.
6. Add sliced fruits and bake for 25 minutes or until sides are golden brown.