Well...I had a major hankering for some pickles, but I wanted some delicious cake too. Why not have the best of both worlds?
1/3 cup all-purpose flour
1/2 tsp baking powder
1 small pinch of salt
1 egg yolk
1 1/2 tsp of wildflower honey
1/4 tsp vanilla extract
2 Tbsp vegetable oil
3 vlasic sweet heat pickle slices (diced)
1/6 cup pickle juice
some half and half (or milk) to add more moisture when wet and dry ingredients are blended
Preheat oven to 350 degrees Fahrenheit. Combine the flour and baking powder together. Then add the salt. In a separate bowl combine the egg yolk, oil, vanilla, pickles, pickle juice, and honey together. Add the dry ingredients bit by bit and stir to incorporate everything. The consistency will get extremely pasty so splash the half and half intermittently until you get a thick batter-like consistency while stirring. Grease two ramekins with some butter. split the batter evenly into the ramekins. Cook for about 15-20 minutes until a toothpick comes out clean after being inserted into the middle of the cake.
pics (because it did happen):
.....more to come. I still need to make the pickle cream cheese frosting.