My absolute favorite meal to cater is hands down a brunch! I find it to be the most exciting for many reasons… Firstly, as I’m sure you know, brunch is a mixture of breakfast and lunch food – this adds a full additional menu element to the meal. It can be a lighter fare but can also give you the freedom to be creative with the meal, but especially the details.

If you’re ending your weekend with a Sunday brunch, or planning a brunch menu for a special occasion, and you’re looking for super simple ways to elevate your party menu or special occasion… keep reading!

If you know me personally, you know I am not only a chef but I am also a food stylist and a tablescaper. A major part in taking your brunch to the next level is with eye popping platters, texture, florals, and display pieces.

Are you planning a boozy brunch? Make sure to have a Signature Drink – be creative and be sure to keep this seasonal or “A Build Your Own” Bloody-Mary (or Mimosa) Bar! – make sure to have all the fixings.

The point of a brunch is to offer a wide variety of expected breakfast items with an array of unexpected items mixed in. I love using fresh fruits and herbs that our in season depending on the time of year the event falls on. Over the weekend I planned a small brunch and made Mini Olive Oil Cakes. The Mini Olive Oil Cakes are the perfect 3 bites of savory and sweet. They are simply frosted and decorated with edible flowers. They’re a great replacement to sugary donuts and danishes. This recipe is simple and easy and you can zest it up with either orange or grapefruit zest to keep that breakfast feel, or add something sweeter!

Print Recipe
Serves: 6 people Cooking Time: 1 hour and 45 mins

Ingredients

  • 2 cups of all purpose flour
  • 1 3/4 cups of sugar
  • 1 1/2 teaspoons of kosher salt
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 1/3 cups of extra virgin Greek olive oi
  • 1 1/4 cups of whole milk
  • 3 eggs
  • 1 1/2 tablespoons of grated lemon zest or orange zest
  • 1/4 cup of orange juice or lemon juice
  • 1/4 cup of Grand marnier

Instructions

1

Preheat oven to 350 F Oil, butter or spray your 9 inch cake pan or 6 mini cake pans

2

In a bowl whisk flour, sugar, salt, baking soda, and powder. In another bowl whisk olive oil, milk, eggs, orange or lemon zest, juice and grand marnier. Add dry ingredients whisk until creamy

3

Pour batter in the pan and bake for 1 hour or 30 mins for the small loafs

4

Frosting:

5

I cup of powdered sugar

6

2 Tablespoons of lemon juice or orange juice

7

1 teaspoon of vanilla

8

whisk until lumps are gone and pour over cooled cakes

Notes

I love this cake for any occasion but I think it belongs on a brunch table because of the citrus flavor adds another detail to the event.

 

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