Last week I made one of the best chocolate cakes I ever had with my olive oil chocolate cake recipe
it was part of the recipe swap that Christiana from Burwell General Store holds monthly. If you would like to come have some fun with us, send Christiana an email and get on our list!
Since the chocolate olive oil cake turned out so well, I decided to try my hand at an Orange-Rosemary Olive Oil Cake. One of my culinary students that is interning at one of the best restaurants in Philly, mentioned that they make one there, so it got me thinking.
I didn’t want to just follow the same recipe I had for the chocolate cake, I thought that this time around I would add a few more ingredients to my cake, It turned out pretty well for the first go around. It had a nice dense crumb, and managed to stay moist. The fragrance while baking was intoxicating and the subtle flavors in the cake really blended well together. It’s not an overly sweet cake, and it probably won’t please everyone, but this is about trying new things and enjoying new flavors, so give it a try if your looking for a new cake to make. It will go great with an espresso, or even a nice hearty glass of red wine.
Orange-Rosemary Olive Oil Cake
1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
3 large eggs
6 oz Greek Yogurt
3/4 cup extra virgin olive oil
1 Tbsp finely chopped rosemary
zest of one large orange
3-4 stands saffron (optional)
Preheat oven to 350
Mix all of your dry ingredients together in one bowl and mix well
Mix all of the other ingredients in another bowl blending them all together, then add to dry ingredients.
Mix just enough to blend them all together, do not over mix that will make the cake tough.
I did use a little saffron in the recipe to help give the cake some added color, but it almost hid the flavor of the rosemary, so next time around I will be leaving it out.
pour your finished batter into a prepared pan (9″ round) and bake for 20-25 minutes or until a knife inserted in the center comes out clean.
You should have a nice dark color to the top of the cake, adding just a little crust.
Before I end today’s post I have a few other items to talk about.
One is my friend Becky at Baking and Cooking, a Tale of Two Loaves is holding an online bake sale to benefit the American Cancer Society. This is a cause that’s near and dear to my heart, since I am a cancer survivor. Becky is still looking for more volunteers to bake, so if you would like to help stop by and let her know.
I had been talking about a blogger festival in Asheville, NC for this summer….sigh….we just couldn’t get sponsorship, so its not going to happen. We will be having some smaller meet-ups in the area, and some seminars by our group, so stay tuned for those announcements.
I am so sorry to let you all down, I really thought we would be able to pull it off, but we are an unknown this year and getting companies to hand over money in this economy is not an easy task.
I promise you we will make it happen, its just going to take a little longer than planned.
That’s it for today my friends, the old chef has to get to bed, no matter how often you do it, you just don’t get use to waking up at 4am, its just not natural…sigh
Have a wonderful week, and let me know if you have any questions, comments, or announcements for Wednesdays post! Just remember, I’m here if you need me.