There's a winter storm looming over the city, which is honestly annoying because I have yet to pick up groceries for my family's Christmas dinner. But what better way to end the year than cold and gloomy weather forcing me to stay indoors with the heater on blast, Christmas lights on for the entire day, and copious amounts of hot coffee to get me through the last Friday of work before the official holiday week begins?
I've been reminiscing about some of the things I’ve done this year, as one does during the holidays. There've been a lot of highs and lows, but I want to celebrate some of the highlights, so here they are.
Vacations
Joe's family visited us in Toronto before we flew to Calgary for Jake and Tila's wedding. Those 2 to 3 weeks will forever be engraved in my brain as a core McKeown family moment.
I rented a cottage in Muskoka as a treat for my parents. It was so lovely to see my mom and dad relax by the lake and enjoy their time.
All of the road trips Joe and I did in Ontario this summer. We did quite a few!
New York in the fall.
Films
Frances Ha is quintessentially New York, and I love it.
Emma because Anya Taylor-Joy is a delight to watch.
I really liked how emo The Batman was, and I loved Robert Pattinson’s eyeliner.
Books
I enjoyed Writers & Lovers by Lily King. What can I say? I love stories about writers.
I finally read Normal People by Sally Rooney. I get it now.
Second Place by Rachel Cusk. I know people have mixed feelings about this one, but I like the way she writes.
Too Much and Not the Mood by Durga Chew-Bose. It took me a while to finish this one, as I usually do with essay collections, but it was good.
Podcasts
The TASTE Podcast by Matt Rodbard. I love listening to people talk about food.
Football Weekly by The Guardian. Yes, I’m that girlfriend who’s become obsessed with football after joining her boyfriend’s FPL team. COYS!
Humberman Lab by Andrew Huberman because neuroscience is so fascinating to me.
Misc.
I’ve been working out pretty consistently since September, which is something I never thought I'd be able to say. More than anything, it has improved my mental health and relationship with my body.
My kitchen is still a work in progress, but I love how it’s coming together.
I’ve been meaning to take pottery classes, and I finally did this year! It was so much fun. I plan to take more in the new year.
Orange Olive Oil Cake
This past summer, I went to Paris, Ontario, and had an orange olive oil cake at Detour Coffee — I couldn't stop thinking about it since. Over the past couple of months, I’ve been thinking about making my own recipe, and I'm happy to share that I finally landed on one I like, which also happens to be vegan.
Before I get into the recipe, I have a few recommendations on what ingredients to use. As the name suggests, the key to this recipe is orange and olive oil, so I recommend using the freshest and juiciest oranges and good quality cold-pressed olive oil — this will give you the best flavour.
This recipe uses Grand Marnier because it pairs well with oranges. It's also the holidays, so why not spike it up? Don't fret if you can't get your hands on Grand Marnier, you can also use rum or brandy.
There’s white vinegar in this recipe, which I know sounds scary, but this is to add that buttermilk flavour without actually using buttermilk. The cake won’t taste like vinegar at all.
Lastly, this is a soaked cake. If you prefer to have your cake a little dryer, you can skip the soak and still end up with a good-tasting cake — just make sure not to skip the glaze.
Now, onto the recipe.
Ingredients
For the cake
Wet
1 cup granulated sugar
¾ cup oat milk (or any plant milk of choice)
1 tbsp white vinegar (you can also use apple cider)
2 tbsp finely grated orange zest
1 cup fresh orange juice (about 2 to 3 large oranges)
¾ cup good-quality extra virgin olive oil (plus more for the cake tin)
1 tsp vanilla extract
Dry
2 cups all-purpose flour
1/4 cup cornstarch
1 tbsp baking powder
1/2 tsp kosher salt
For the soak
1/4 cup granulated sugar
1/4 cup fresh orange juice
2 tbsp Grand Marnier (can be replaced with rum or brandy)
For the glaze
1/2 cup powdered sugar
3 tbsp oat milk (or any plant milk of choice)
1 tbsp orange zest
To Garnish
More orange zest to your liking
Whipped cream
A sprinkle of flaky sea salt
Instructions
Pre-heat your oven to 350F.
Using a large mixing bowl, combine all of the wet ingredients for the cake. Mix thoroughly.
In another mixing bowl, sift and combine all of the dry ingredients for the cake. Whisk thoroughly.
Create a well in the middle of the dry mix, and pour the wet mix right into the centre. Whisk together until combined, making sure not to overmix.
Line an 8-inch cake tin with parchment paper and spread about a tablespoon of olive oil using your hands or a paper towel to ensure the cake comes off easily.
Pour the mix into the tin and pop air bubbles if needed. Bake in the oven for 50 minutes to an hour or until your cake tester comes out clean.
While the cake is in the oven, combine the soaking ingredients in a saucepan over low heat. Leave it in the saucepan for a couple of minutes or until the sugar has dissolved.
Using a small bowl, whisk all the glaze ingredients until smooth.
Once the cake is ready, poke a few holes on top and pour the soaking liquid all over. Let it cool for 10 to 15 minutes.
Pour the glaze mixture on top of the cake. You can add more orange zest to garnish while the glaze is still wet.
Let the cake completely cool for at least an hour before serving. Optional, but recommended: serve with a dollop of whipped cream and flaky sea salt.