Vegan Olive Oil Cake

While I am more than happy to partake in the Easter festivities of eating lamb and cracking eggs, I typically don’t participate in the 40 days of fasting and repenting. However this year I decided to become a bit more involved in all the processions surrounding Easter. By “involved” I mean that I decided for one day (hey you gotta start somewhere) not to eat meat, eggs or butter.

This also seemed like the perfect opportunity to put myself to a dairy free, egg free baking challenge. The result was this delicious polenta and olive oil cake served with a fruit compote. It was so delicious that it actually has me thinking about going for two days of fasting instead of one next year! Here is the recipe, should any of you need some Lenten baking inspiration.

• 1 ¼ cup cake flour
• ¼ cup + 2 Tbsp. yellow cornmeal
• 2 tsp. baking powder
• ¼ tsp. salt
• ¼ tsp. cinnamon
• 1 cup sugar
• zest of ½ orange
• zest of ½ lemon
• ½ tsp. rosemary, finely chopped
• ½ cup extra virgin olive oil
• ½ cup orange juice
• Fig and Orange Honey Compote
• 1 pint of fresh figs
• 2 oranges
• ½ cup honey
• ¼ cup + 2 Tbsp. water
• 2–4 tsp. fresh lemon juice, to taste

For the entire recipe please visit: MarisaChurchill.com