Waiting for Baby + Lemon Olive Oil Cake
"We're just waiting on baby now," were the words I heard first thing this morning at my Dr.'s appointment. I immediately looked over at Nicholas and we both had the same excited grin with just a hint of nervousness. I felt a sense of relief knowing that for as far as we can tell, she is happy, healthy and just putting on a half pound here and there before she makes her way into the world. I'm showing no signs that she'll be here before her due date, but she has been head down for at least 6 weeks now, so we are all pretty confident she'll stay put. I'm so in awe of this experience and that my body has created and nourished this little being that will be here before we know it.
I've been in full on nesting mode this past week, cleaning and organizing everything I can get my hands onto, but something about those words this morning had me feeling so at peace with where everything is. The only thing I want is to hold my baby girl, and everything else feels so insignificant in comparison. I left my appointment feeling a sense of coziness and couldn't stop day dreaming about all the firsts that are about to come.
It's a gloomy, rainy day and the air smells like spring in a familiar way that everyone would recognize. We'll soon have slow mornings filled with the continuous brewing of coffee, and little baby noises and snuggles. And for a few weeks it'll just be our little family, figuring out what it's like to be a family of three.
We've got all the feels over here and have been talking a lot lately about getting a house next year. The one thing I always picture is us in our home, having breakfast outside on the porch on a morning just like today. In this vision, we're always eating Lemon Olive Oil Cake. There's something about this cake that just makes my heart so happy and it's a recipe that I hope is one that becomes a family staple --the recipe that Isla excitedly pulls out of the card box for a rainy day tea party or the cake she asks me to make for her on her birthday. The joy we get from eating this cake is probably because Nicholas and I have enjoyed it during so many quiet mornings with a french press coffee and the fact that it reminds me of all things Italy...or perhaps the most likely: that it's one of maybe three things that I put sugar in.
- 3 Flax Eggs (3 Tbsp Fine Ground Flax, 9 Tbsp Water / combine and let sit for 5 min before using)
- 2 C Cane Sugar
- 1 1/4 C Extra Virgin Olive Oil
- 1 1/2 C Unsweetened Almond Milk
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 2 C Flour (I used King Arthur Organic White Whole Wheat Flour, but All Purpose will work as well!)
- 1 tsp Baking Powder
- 1/4 tsp Salt
1. Preheat oven to 350 + line a 9"-10" springform pan with parchment paper (or coat pan with vegan butter)
2. Whisk the flax eggs and sugar together in a large bowl until combined
3. Add the olive oil, almond milk, lemon zest, and lemon juice to the flax eggs and sugar mixture and whisk again until combined
4. In a larger bowl, sift the flour, baking powder, and salt
5. Gradually add the wet mixture to the dry mixture until batter is formed, do not over mix (batter will be very thin)
6. Pour the batter into the prepared pan and bake for 60-75 minutes or until cake is golden, and a toothpick inserted into the cake center comes out clean*
7. Sprinkle with a little cane sugar, let cool and serve. Top with dried apple slices or fresh fruit if desired.
*The batter is very thin so if your springform pan isn't perfectly sealed, I would recommend putting a baking sheet underneath to catch any leaks! I'd also recommend starting to check the cake around 60 minutes and then every 8-10 minutes after that- sometimes this cakes takes up to 85 minutes for me!