Guest Post- Three Little Halves Meyer Lemon, Cornmeal And Olive Oil Cake With Rosemary Glaze
I am honored to know and call Aleksandra a friend, she is the author of the gorgeous blog Three Little Halves. I met her several years ago on Food52 and was immediately mesmerized by her delicious recipes and then I saw her blog and was literally blown away with the beauty and artistry of her photographs and illustrations, her writing is lyrical and engaging and speaks of family and history and travel and her recipes are delicious and creative and literally make you want to make them immediately. Read a little about her accomplishments, she is a James Beard Foundation nominee, her blog was a finalist for Savueur Magazines Blog awards, her blog is named as one of the top 100 for 2015 by Inspired. She has also won many contests on Food52 and has numerous Wildcard Wins and Community Picks. Oh, yes, I also should add that she is a brilliant Scientist by avocation. This uber talented and accomplished woman is one of the nicest people you will ever meet, and before I introduce Aleksandra, Queen Sashy, I want to thank her for being so kind and I am humbled and grateful for her friendship and support. I also want to thank her for making this cake, a nod to my recipe, which she made her own and took to another level with her wonderful additions and photographs.
Everyone meet Aleksandra..
It gives me a great pleasure to contribute this post to Suzanne’s blog…
Four years ago, I stumbled upon a gorgeous photo of plum and mozzarella salad on Pinterest, or maybe it was on Facebook, I do not quite remember anymore. It took me to a place called Food52 – an awesome little corner of the Internet where home cooks got together to exchange recipes, chit-chat, ask questions, debate and learn. And compete — that’s the part they all liked a lot! I joined and Food52 became my virtual playground, a kitchen family so to speak. As it happens most of the time in the world of the World Wide Web, one does not get to see one’s cyberspace buddies, just their avatars — oftentimes their pets or plants they like to grow — and one gets to know them by their semi-real names (meet emilyC and drbabs), the causes they champion (hello healthierkitchen and Greenstuff), their favorite foods (nice to meet you Brussels Sprouts for Breakfast, sexyLAMBCHOPx and gingeroot), or what they excel at (yup, that’s boulangere). I often catch myself trying to imagine how my kitchen comrades look, wondering who they are in real life, what they do, or what kind of person they might be. Sometimes, their comments and answers on the hotline add a trickle of information. Some folks are chatty, some are serious and to the point. There are the funny ones, the polite ones and the fact checkers. Those who like to brag a little, and those who know what they are talking about. The opinionated, the passionate, the informed… And the ones with a big heart. That’s about the first thing that comes to mind when you meet sdebrango on Food52. The ones with a really, really, really BIG heart. That’s about the first thing that comes to mind when you meet Suzanne in real life.
Suzanne does not brag and it might take a thing or two — a glimpse at her profile, a walk through her recipes, a tour of her blog — to realize what an extraordinary cook she is. She is the kind of cook you trust, the kind of cook you would like to have cooking for you every single day. Suzanne’s recipes are about honoring good food and good ingredients, and about feeling good. I had the privilege to cook for Suzanne when she organized Food52 potlucks in her Brooklyn home — it’s a privilege and responsibility, because you know you are cooking for a mighty good cook. Writing a guest post for Suzanne’s blog kind of makes you feel the same, and when she asked me to contribute, I caught myself wondering. What to cook? Which recipe to share? One of my favorite Food52 recipes is Suzanne’s citrus and semolina olive oil cake; it’s a poor man’s dessert one might find somewhere on the Mediterranean coast, a simple thing, yet a slice of it feels like a piece of sunshine on the plate. I made the cake many times, citruses and olive oil are a combination I love, so perhaps, I thought, a tiny tribute to it, an homage so to say, would be a way to give back and honor a great recipe, a magnificent cook, and most of all, a wonderful person.
Meyer Lemon, Cornmeal and Olive Oil Cake with Rosemary Glaze
This cake will really benefit from a good olive oil and Meyer lemons. Needles to say, when Meyers are not in season, you can always use plain good old lemons. I also like to play with different combinations of citruses and herbs, such as grapefruit and mint, lime and lemon thyme, and orange and lemon verbena.
for the cake
* 1 1/4 cup all purpose flour
* 1/2 cup stone ground cornmeal flour (I used Bob Red Mills)
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1 tsp kosher salt
* 3 large eggs
* 1 cup full fat Greek yogurt
* 3/4 cup fruity extra virgin olive oil
* 3/4 cup granulated sugar
* zest of two Meyer lemons
* 3/4 cup lemon juice (juice of two Meyer lemons)
* a little bit of butter and extra flour for greasing and flouring the pan
for the glaze
* 1 cup granulated sugar
* 1 cup water
* 3-4 sprigs of rosemary
* 9 x 5 inch loaf pan
Heat the oven to 325F convection (350F regular).
In a bowl mix together all purpose flour, cornmeal, baking powder, baking soda and salt.
In a small bowl, whisk the eggs gently.
In a large bowl mix yogurt, olive oil, sugar, lemon zest and lemon juice. Add the eggs to the yogurt mixture and stir until combined. Add the dry ingredients into the mixture, and stir gently, until fully combined. Be careful not to overwork the batter.
Grease and flour the pan. Pour the batter into the pan and bake for about 50 minutes, until cake is golden and toothpick inserted into the center comes out clean. Leave the cake in the pan for about 15 minutes, and then take it out and place on a serving plate.
While the cake is in the oven, make the glaze. Combine water, sugar and rosemary in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil until sugar is completely dissolved. Remove the saucepan from the heat, and let it stand, covered, for about 30 minutes to an hour.
While the cake is still warm, pour the glaze all over it. Wait for a while until the cake absorbs the syrup and repeat once more. (You will have some extra syrup left.) Serve the cake warm, at room temperature or cold, with the remaining syrup on the side.
Suzanne, thank you for such a wonderful introduction. You are way too kind. I am blessed to have you as a friend.
I feel the same, thank you!
With roots to the Mediterranean my (yiayia) Grandmother (paternal) made a similar Loaf cake so this just reminds me of this great woman, cook, mother to 8, grandmother to 26 before she passed on. As for YOU Suzanne this lady summed who you are perfectly and as I have said many times a person with a big heart! This recipe was wonderful to reminisce those great memories and flavors I remember so well. Delighted to meet your friend and share in today’s post. Cheryl
Thank you Cheryl, it’s wonderful that seeing this recipe reminds you of our Grandmother, I love it when something, be it food or a photo or a place brings back a happy and sweet memory. Thank you so much and I feel the same about you.
Great post you always surprise me with wonderment my friend!
Suzanne is super talented and I love her recipes. This cake looks amazing and the photos are beautiful! I adore olive oil cakes! It is nice to meet your friend Aleksandra. What a sweet post and dedication.
Thank you Antonia, I love guest posts and was thrilled to have Teagan on my Anniversary post, Aleksandra is a Valentines post and there are more great and amazing bloggers coming. We are so lucky to live in a community of talented super women (and men) that we share so much with.
I am looking forward to it! I totally agree with you….we are very lucky!
Looks delicious enough to run out and purchase Meyer lemons NOW!
I just bought some myself to make this cake. Thank you so much Nancy.
It’s nice to meet Aleksandra. Coming from a brilliant chef like you that was quite an introduction. I’ll certainly have to check out her blog and recipes. And I love rosemary!
Mega hugs my friend. 🙂
I feel so lucky Teagan, first you agreed to guest, then Sonal and now Aleksandra. I am surrounded by such amazing and talented friends I love the cake she made and she is amazing.
Suzanne, What a stunning cake and photographs too! I am going to check out Aleksandra’s blog right away! How wonderful that the two of you, both wonderful women, met and are such good friends. I totally agree with Aleksandra about what a fabulous friend and cook you are!
Thank you Sandhya, her blog is amazing, we are all lucky to know each other.
Quelle jolie mise en page – avec les citrons délicieux – Magnifique, Suzanne, surtout à tea time or any time – merci 🙂
Merci France, Aleksandra is amazing, elle a beaucoup de talent. Citrus is a favorite and I love what she did with this cake. tres jolie, délectable. I can’t wait to make it.
I couldn´t agree more with Queen Sashy about you Suzanne, and the cake. By the way, I follow her on Food 52 and love her recipes, too. (her fig and rosemary cocktail cookies are to die for!!)
Thank you Viviana, she is amazing and talented and I couldn’t agree more about those cookies. So delicious.
Delicious recipe! I love olive oil cake!
Me too Michelle, thank you so much.
This cake is way tooo cute! I need to make one of my own ♥
I have to get that cake pan!! Thanks Summer❤️
I need that pan in my kitchen too ♥
Nordic ware she said its on Amazon. Going to get!!!
Oh great! Thanks for the info, Suzanne♥
This beautiful blog post couldn’t come at a better time . I have a Meyer Lemon tree in my driveway loaded with ripe lemons. Thank you Aleksandra and Suzanne. I think Food 52 is an awesome place to hang around.
Oh wow Gerlinde how lucky are you a Meyer lemon tree. I can’t imagine that. It would be a dream. Thank you, I bought a bag of them so I can make this cake and some curd.
I have yet to make a cake with olive oil but having seen the pictures in this post (the images are so good) I am very tempted to try. I am now salivating. 😉
Cakes made with olive oil are wonderful especially when citrus is involved. So moist and the depth of flavor is amazing. It is very tempting. Thanks so much.
Hi Suzanne, what a lovely post, and thank you for the introduction to your friend. Lovely to meet you, Aleksandra. Your cake looks stunning and so different. Your pics are amazing 🙂 Gosh, those lemons are beautiful. I will definitely pop over and check out your blog, sounds great.
Thank you Lynne. Aleksandra’s site is gorgeous. Her recipes are amazing as are the photo’s.
What absolutely splendid photographs! Such a kind introduction Suzanne, I can easily see how you and Aleksandra became friends 🙂 I also love the mold for this cake… it’s so unique!
That cake is so beautiful, I have to get one. Thanks so much Heather,
– Suzanne, thank you for introducing Aleksandra. 🙂
– Aleksandra, this is uniquely beautiful and interesting cake. Beautiful styling and photography too. 🙂
You’re welcome Fae!
Wow – what a fabulous blog – and now I have a terrific new recipe for all the Meyers ripe on our trees.
I have a bag of meyers waiting to be used and this cake is next on the agenda. Thanks Liz.
What a delicious recipe, and those photos are to die for!
I know right, love the photo’s I aspire to be able to take photo’s half that good.
beautiful cake 🙂
It really is gorgeous thanks so much.
Absolutely !!! 😍😍
Oh my, this sounds scrumptious!! Thanks so much!
I can’t wait to make this, thanks Em.
I’ve never seen Meyer lemons. In fact, I’ve just Googled. Well, anything citrus and I’ll help myself to another slice of that cake! And don’t you just love the tin Aleksandra is using.
Totally love it, but then I adore everything she does. Those Meyer lemons are so good!!! I would send you some but I’m sure they would be confiscated.
What an absolutely amazing guest post and recipe… AND …. now I know who Queen Sashy is too! Wow OF COURSE I recognize her name from Food52, as well as many of the others she mentioned in her post. Wow, how exciting to finally be able to view her blog now that I know where to find it. Hello Queen Sashy!! Waving! And I so agree, Suzanne has a heart of gold and I am so glad we have connected a few months ago after having realized we were friends with many of the same bloggers. What a gorgeous recipe and photos, you have done Suzanne’s heart justice. ❤
Yes and thank you Kathryn, anyone who has been on Food52 knows Queen Sashy. Her recipes are incredible. I will never forget meeting her the first time at a food52 potluck at my house, She brought the most beautiful and delectable food, beautifully and artistically packaged and presented I was blown away, She is a love and a really great friend. I love this cake.
You are so fortunate to have met her! And the cake looks just delectable, whoa!
The potlucks were great fun and can you imagine a house full of amazing cooks, it was really so wonderful.
Loooks delicious.. Grt guest post
Thank you so much Vidya.
Oh my! I am stunned and stoned at the beauty of her work. What colorful, full of life and absolutely gorgeous photos!! Love the cake..
I will be checking out more of her work. Thanks Suzanne for introducing Aleksandra :).
She is supremely talented. Thanks so much Sonal.
Reblogged this on ravenhawks' magazine and commented:
The recipe looks good and the post was pretty awesome too.
Thank you so much Dyanna.
You are welcome
Beautiful recipe and beautiful work! 🙂
Linda, thank you so much.
Well, Aleksandra certainly seems to know you well enough to know how wonderful you are Suzanne. It’s also a great compliment to your cooking that she should adapt a recipe leaned from you. This was a great blog and more enjoyable because the two people like each other so much.
xxx Hugs Galore to both xxx
Honestly Aleksandra is so kind and her words make me blush. Thank you David, I was surprised that she adapted my recipe, I love her rendition. Hugs to you my friend.
What a lovely post! Such lovely words, amazing photos and a beautiful cake 🙂 thank you for sharing ladies xx
(PS how on earth does one follow that????)
You are wonderful Elaine ❤️❤️❤️❤️can’t wait
And you are so kind xxx
Such beautiful words from both of you for 2 uber talented ladies! Love this lemon loaf with the gorgeous citrus flavors. The images are just amazing too, I especially love all the vintage silverware and other kitchen utensils. Well done, Suzanne and Aleksandra, would love to follow Aleksandra too, checking out the rest of her work too. Thanks Suzanne for introducing her to us all.
Thank you so much Loretta!!
What a wonderful post Suzanne! Thanks for sharing this amazing and talented blogger with us! You are so talented Suzanne!
Thank you so much Lynn.:o)
🙂 you are the best!
Gorgeous cake and beautiful introduction! Thank you for sharing not only your own talent with us, but Aleksandra’s as well. The lemon is so bright and happy on a winter day, and the cornmeal and olive oil add such richness and texture. Looks so so delicious! Very excited to check out her blog (or one of your Food 52 potlucks!). 😉
Isn’t that cake beautiful, breathtaking really Thank you so much and if we have another potluck would love for you to come.
The cake looks beautiful and oh so soft! I can just smell the ingredients from here (I’m in love!).
It looks so good I want some too!!
Aleksandra sounds so lovely and her blog sounds magnificent–what I’ve seen of her writing and photos just in this guest post is beautiful! She also described your kindness and reliable recipes perfectly, Suzanne. I love hearing about such great friendships catalyzed by, at some degree, food 🙂
Some of my best friends I have met through my involvement with food and the other is dogs. Thank you so much, I love the cake and the photo’s true artistry.
Thanks so much for following http://fonzandcancer.wordpress.com I really do appreciate it – Fonz
Thank you and glad to follow your blog and read your inspiring story.
Thank you 😊
What a beautiful loaf! And I’m sure it tastes as delicious as it looks! 🙂
It really is thank you Nancy.
Wow! If it tastes half as good as it looks then it’s probably pretty amazing!
I am so sure it tastes as good if not better than it looks. The cake is so beautiful!! Thanks Peter.
It is so happens that here in Montreal it is -20, I have some friends over who love lemon cake… I’m making this cake NOW!
Wow -20 it’s very cold. It’s 19 degrees F in NYC. I hope you like the cake!! Let me know. Thank you!!
Hey! It was amazing! I wasn’t able to take a picture, too dark… but I’m going to make it again in the next days!
Thank you so glad to hear that you liked it.
Meyer lemons are my FAVORITE! Thanks so much for the guest post and delicious recipe. Pinned!
Thank you so much Sarah.
Hi Suzanne, you both seem like really good friends, you can feel the warmth for each other in the writing. beautiful post, so nice to meet Aleksandra. And the meyer-lemon cornmeal and olive loaf looks beautiful, almost too good to eat. Happy Valentine’s Day.
Happy Valentines Day Cheri and thank you so much.
Looks so delicious and wonderful post deae Suzanne. .. 🙂
Thank you so much Chitra.
I know Queen Sashy from Food52! How cool is this guest post, Suzanne! Lovely, lovely photos and a wonderful cake!
She is amaing Christina, thank you so much.
What a beautiful lemon cake!
Thank you Mochi, almost too beautiful to eat, well, almost!!
This is so pretty! Where did you buy such a beautiful shape pan?
Isn’t it gorgeous, Aleksandra said you can find it on Amazon it’s a Nordic Ware pan.
Oh thanks! I’ll look for it