April 14, 2025

Recent Articles

The Olive Twist, a culinary boutique and online retailer, allows you to taste and match over 25 olive oils and 25 of Italy's finest aged balsamic vinegar condimentos to your personal palate.

We encourage you to create your own twist and enjoy the experimentation of flavor fusions. As a bonus, our samplings are rich in antioxidants that add to our health benefits without losing the quality of flavor.

STRAWBERRY, HIBISCUS & ALMOND SKILLET CAKE, by Smithey Cast Ironware

1 CUP WATER

1/2 CUP DRIED HIBISCUS LEAVES

1 1/4 CUPS SUGAR

1/2 TEASPOON LEMON ZEST

3 LARGE EGGS, AT ROOM TEMPERATURE

1/4 TEASPOON FINE SEA SALT

1 TEASPOON VANILLA EXTRACT

1/2 TEASPOON ALMOND EXTRACT

10 TABLESPOONS UNSALTED BUTTER, MELTED AND COOLED

1 CUP ALMOND FLOUR

1 CUP ALL-PURPOSE FLOUR

1/2 CUP QUARTERED STRAWBERRIES

1/4 CUP SLICED ALMONDS

1 TABLESPOON DEMERARA SUGAR

CONFECTIONERS’ SUGAR, TO SERVE

Pre-heat oven to 350 degrees

Bring water to a boil in a small pot or kettle. Place hibiscus leaves in a medium heatproof bowl. Pour boiling water over the leaves and let steep for 5 minutes. Strain through a fine mesh sieve and allow to cool to room temperature. (Discard - or better yet save and drink the water, aka hibiscus tea!)

Combine sugar and lemon zest in the bowl of a stand mixer and mix on medium speed for about 20 seconds, breaking up the zest so the sugar is very fragrant. Add

eggs one at a time, beating on medium speed for 1 minute between each one. After the final egg has been added, beat on medium-high speed for 3 minutes until mixture is light and fluffy. Reduce speed to low and stir in extracts. Finally, stir in the cool melted butter and remove bowl from the mixer.

In a separate bowl, whisk together salt, almond flour and all-purpose flour, breaking up any lumps. Add drained hibiscus leaves and toss until coated with flour. Gently fold flour mixture into the batter with a rubber spatula, just until combined.

Coat a No. 10 Skillet with nonstick spray or a thin layer of softened butter. Pour batter into the skillet and gently press strawberries across the top. Sprinkle with

sliced almonds and demerara sugar.

Bake in preheated oven until golden brown and cooked through, about 50 minutes (a cake tester inserted into the center should come out clean). Transfer to a metal

rack and let cool completely before cutting. Dust with confectioners’ sugar and serve. Store in an airtight container at room temperature for up to 3 days.