In celebration of our Treat Plate, the team behind Sweet Laurel aka the quintessential California Bakery, shares the tea behind our limited-edition collaboration. From the tasty inspiration to setting the ultimate dessert table, sweetness is certainly being served.
Why did you choose this recipe for the launch of Year & Day’s Treat Plate?
Sweet Laurel is all about celebration, and when we pair cake with a beautiful plate, the celebration is complete! This Pumpkin Olive Oil Cake beckons the flavors of fall and is topped with cinnamon and date sugar, making it the most delicious thing this season.
What is the inspiration behind the exclusive Pumpkin Olive Oil Cake?
We like to create cakes that can be enjoyed for any celebration from brunch with friends to a decadent dinner party. Our Pumpkin Olive Oil Cake is the perfect fall dessert, and perfect for the Year and Day Treat Plates!
What are your pro tips on how to set a dessert table?
Setting a dessert table is all about abundance and varying height. It's better to have a small table loaded with gorgeous treats than a huge table with one sad tray. When decorating a dessert table, we usually opt for three heights: flat plate, cake plate, and a tiered tea tray. By using a variety of heights, it creates visual interest, and also makes it easier for multiple people to gather around the table at once. Once the table is laid out, we love using flowers to fill in the spaces between the serving plates.
The secret recipe…
Pumpkin Olive Oil Cake
Yield: One 9″ round cake
Bake Time: 25 minutes
Ingredients:
3 cups almond flour
1/4 cup coconut flour
1 1/2 tsp baking soda
1 tsp pink salt
1/3 cup olive oil
3/4 cup maple syrup or honey
3 organic eggs
1/3 cup pumpkin puree
1 tablespoon cinnamon
¼ teaspoon ground ginger
1/4 teaspoon ground nutmeg
Topping:
¼ cup date or coconut sugar
1 tablespoon cinnamon
Directions:
Preheat oven to 350 degrees. Line a 9″ circular pan with parchment paper or grease the bottom and sides of the pan with a bit of olive oil.
In another bowl, mix eggs, maple syrup, olive oil and pumpkin. Add almond flour, coconut flour, pink salt, baking soda and spices. Stir until batter forms, and all ingredients are well incorporated.
Pour batter into the prepared pan and bake for 25 minutes. Remove from oven and allow to cool.
To make topping:
In a small bowl, stir together the cinnamon and date or coconut sugar. Sprinkle onto cooled olive oil cake and enjoy!
