Lemon Shaker Pie

Rogue Runner

I wouldn't say I was going rogue. (Denial: Population 1)  I'd say I'm revisiting (again) recipes I didn't get to try.  And I'm not even sure why I'm going rogue...I mean revisiting.  I love lemons.  Perhaps it is the pie crust.  I think after two rounds of croissant making, I'm over buttery things for a bit.  So I thought I'd try 'Mom's Olive Oil Orange Bundt'.  It looks so lovely and simple and satisfying and light and free of butter.  Sounds heavenly. 

I don't know if I've ever baked with olive oil before.  Should be interesting to try.  Yes, I am going through with it.  And this isn't going to be one of those 'oh I'm going rogue' but then end up baking the day's recipe as well.  No sir!  I'm staying strong! 

A plague of locust will not invade my home if I don't make the day's recipe.  (but if it does, "we told you so", said angry mob!) 








Stay strong, sister!
I'm still in the citrus family, so I think it will be fine.  I'm not nervous.....but I really don't dig the locust.

Perhaps I should go out and find a nice fruity olive oil especially for this bundt.  Yes, I think I should do that.  (anything to take my mind off those locust)  There are so many olive oils out there now.  So many choices.  This could wind up being too much pressure to pick the right one.  It just needs to be fruity.  Though I like the olive oil I use now.  It is extra virgin, so maybe it will work fine.



Meep Meep

I just wish I had been part of this group earlier, so that I could have shared the experience of making all the previous recipes!  And yes, I'm totally trying to deflect from the fact that I'm actually making a recipe that is not the day's recipe.
I guess I am the Rogue Runner.   Meep Meep.





Do you think the Road Runner is feeling the effects of the time change?  Spring forward my <beeeep>.  I feel very tired this week, and I know I'm not alone.  This week felt like it was never going to end.  Never!  (and I'm not one known to exaggerate.) Ever!  Well, except in emergencies.  Yes, there are moments in one's life when it is imperative to lie exaggerate.  I believe I had a point I wanted to make when I started this paragraph.....but now I'm not so sure.

 Oh yes, I'm tired.....sooooo tired.  And I can't say that, 'I'm soooo tired', without thinking of Madeline Kahn singing in Blazing Saddles. (I mean doesn't everyone think that?)  No, just me again?

So back to my revisit.  Yes, I am still making the Bundt cake.  Still remaining strong.  (and locust free I might add)

First you get the zester....then you get the zest.

Egg Yolks + Sugar make yellow

I think my olive oil should work out nicely in this cake.  Hmm, that seems like a strange thing to say about olive oil........when baking a cake.

Eggs white scared stiff by the egg beaters.

  Now to fold those stiff egg whites into the batter.  The batter seems really thick.  (perhaps too thick)  Well, you wouldn't have this thick batter problem if you had stuck to the day's recipe.  (note to self: don't complain when going rogue) 




Okay, I'm not sure why I thought a bundt cake made with olive oil would be lighter than a pie crust made with butter.  But I did and so I must follow through and finish this bundt cake.

Just need to toss this cake in the oven for a bit of a bake. (worked out to about 55 minutes)

Once out of the oven and cooled, the bundt is covered in powdered sugar. 

Looks lovely.

It has a light orange flavour from the orange zest.  The taste of the olive oil is coming through a bit.  And the texture is kind of like a pound cake.  

Overall, an interesting bundt.  I think it would be good lightly toasted the next day with a bit of lemon curd or orange marmalade. 

I am interested to see how the rest of the Baked Sunday Morning gang made out with the Lemon Shaker Pie.  If you are too, head over to Baked Sunday Mornings.

On an unrelated note, does anyone know how to get rid of locust?  I kid.....still locust free in the Lemon Shaker Pie free zone.