A BLONDE VINTAGE

I’ve been so excited to write this post. Last week, the hubs and I went to a Sur La Table Cooking Class for date night in downtown Lake Oswego, Oregon and it was so much fun! We recently took a cooking class on our trip to Sorrento, Italy and loved it so much, we became hooked! As soon as we came home, I did a bit of research on the best cooking classes in our area, and Sur La Table kept popping up as being affordable, educational, and most importantly (to my husband) filling.

Class set up at Sur La Table, Lake Oswego, Oregon

They offer classes at both the Lake Oswego location and the downtown Portland location, and have all different types. Some are geared towards kids, while others would make a great outing with girlfriends. Some, like the one we took, are formatted as a date night with your significant other. Whatever you’re looking for, they have plenty of options!

Oh! And one thing to note, they don’t overcrowd these classes whatsoever, it’s an intimate, casual learning experience. As you can see in the photo.

Pasta making

For our date night class, we choose the Tuscan Pasta dinner and learned how to make homemade fresh Pappardelle with a delicious sausage ragu sauce, a shaved pear and fennel salad with honey vinaigrette and this amazing lemon olive oil cake.

We loved every second of it and our end results were delicious! In fact, the very next day, I went out and bought all the ingredients to recreate both the fresh pasta and the lemon olive oil cake.

Today, I’m excited to share with you some photos of our experience and the recipe for the lemon olive oil cake, which I’m sure you’ll love!

Olive Oil Cake with Honey Almonds and Whipped Cream

Ingredients

• 1 cups organic all-purpose flour
• 1/2 cup finely ground, quick cooking polenta or also known as cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs
• 2/3 cup sugar
• 1/2 cup extra-virgin olive oil
• 1/4 cup plain whole-milk Green Yogurt
• 1/3 cup whole milk
• 1 tsp real vanilla
• 1 tsp lemon zest
• 3/4 cup honey
• sliced almonds
• fresh whipped cream

Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease one, 9 inch spring form pan with butter and line the bottom with parchment paper.
• In a medium bowl, combine the flour, polenta, baking powder and salt.
• In a large bowl, or the bowl of your stand mixer, cream together the eggs and sugar. Beat until light and frothy – about 5 minutes.
• Next, stir in the oil, yogurt, milk, vanilla, and lemon zest to your large bowl of creamed eggs and sugar. Mix until very well combined.
• Now, stir in the flour mixture, a third at a time, until just combined. They key here is to not over mix! Mix just until all the flour is incorporated and the lumps are gone.
• Pour the batter into your greased 9 inch spring form pan and bake about 25 minutes or, until the toothpick inserted in the center comes out clean.
• Let cool for about 5 minutes before you run a small knife around the edge of the cake. Next, release the sides of the springform and set cake aside to cool to room temperature.
• Next, place honey in a small nonstick pan and set over low heat. Bring to a simmer, throw in your sliced almonds and remove from heat. Set aside to infuse and cool.
• To serve, unpeel the parchment paper from the cake and place cake on a plate. Pour your honey mixture evenly over the top. Cut cake into generous slices and top with fresh whipped cream. Add lemon as a garnish. Enjoy!

XO!

M

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