Valentine's Day Cake Recipe + a Special Discount: 10% off Flower Bouquet CSA (2/14 & 2/15 only!)
#79: Winter Happenings @ Featherstone Garden
Welcome to Featherstone’s Garden Happenings Newsletter. Each week we will share a rotating variety of garden updates: from farm fresh subscriptions, plant-centered recipes, community partners, events and more. As a subscriber, you will be the first to know about our Garden Happenings. If you’re not a newsletter subscriber but would like to be, click below to signup.
Take 10% off of our Summer Flower Bouquet CSA (2/14 & 2/15 only!)
Today’s your chance to support our local Detroit garden while getting a discounted, bi-weekly summer bouquet subscription. (Dates vary depending on your chosen pickup location.)
What is a CSA & what do our Bouquet CSA Members get?
CSA stands for Community Supported Agriculture. All upfront payments for the Featherstone Bouquet CSA go a long way in helping our garden acquire necessary supplies for the upcoming 2023 spring/summer season, which believe it or not, is just around the corner!
Our CSA Members receive:
ONE flower bouquet every other week, beginning mid-late July, throughout a 10-week cycle (5 bouquets total)
Bouquets are locally-grown at our Detroit Gardens - flowers are cut fresh on pickup days
Each pre-arranged bouquet is wrapped in brown paper and packaged with care
Blood Orange Chocolate Olive Oil Cake Recipe
By Renee S.
As a Valentine’s Day treat, we’re sharing a not-so-planted-based recipe, but a decadent chocolate olive oil cake that’s sure to impress your loved ones.
Equal parts beautiful and ridiculously tasty, this cake is sweet enough to not require icing, but dusting the top with powdered sugar will give it that something extra. We hope you’ll give it a try!
Recipe: Blood Orange Chocolate Olive Oil Cake Recipe
Do ahead: Thinly slice blood oranges, sprinkle with demerara sugar and broil in the oven until slightly browned & caramelized. Broilers differ from oven to oven, but 5-8 min should be good. Allow oranges to cool down before placing on cake to avoid melting the powdered sugar.
Yields: 1 9-inch cake
Ingredients:
2/3 cup olive oil
6 tablespoons unsweetened cocoa (sifted)
1 cup sugar
1/2 cup boiling water
2 teaspoon vanilla extract
3/4 cup flour
3 large eggs
1/2 teaspoon baking soda
pinch of salt
2 blood oranges, thinly sliced, dusted with sugar & broiled
Directions:
Pre-head oven to 325°F. Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
Add sifted unsweetened cocoa to a jar of 1/2 cup hot water; shake vigorously until a smooth paste. Add vanilla extract and shake again, then set aside.
In a small-medium bowl, combine flour, baking soda, pinch of salt (about 1/4 teaspoon).
In a separate large bowl, combine sugar, olive oil, eggs and beat vigorously with mixer for 3 minutes. Turn speed down and pour in warm cocoa mixture, beating as you go, slowly tip in the flour mixture.
Scrape down sides with spatula and pour batter into your prepared tin.
Bake for 40-45 min, until sides are set and very center top looks slightly damp, (or do the toothpick trick).Allow cake to cool for 10-15 minutes before taking it out of the spring form pan. Then ease out the sides of the cake and place on wire rack to cool completely.
Once the cake is completely cooled, add powdered sugar on top with a sifter, followed by the blood orange slices.
(Please note: if the cake is still warm, the powdered sugar will soak into the cake right away! So be sure it’s cooled completely.)
To Serve:
Serve cake with a scoop of your favorite ice cream or whipped cream, and enjoy with friends!
Thanks for reading!
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Have a great week,
Annie, Aaron, Renee + Chili & Bean (our farm cats ₍˄·͈༝·͈˄₎◞ ₍˄·͈༝·͈˄₎◞)
