It’s finally beginning to feel like spring around here, we had a pretty nice weekend and Monday is supposed to get up to 85 degrees!! That’s really going to be quite a shock to our systems after the weather we have had, but let’s not sound ungrateful, it could be snowing again….sighI do love the fact that it’s not getting dark until later, that means I can start taking some images with real light, not daylight bulbs! What a difference available light makes, as my friend Adam Barnes mentioned in his wonderful guest post last week. If you missed it, please take a few minutes and check it out. Adam will be running a series of photography posts over at Picture-Perfect Meals, so stop by and subscribe to his blog, you don’t want to miss them!It’s so funny how much work we put into posts, I don’t think any of us really realized just how time consuming and how much work blogging was going to be, I certainly didn’t. The other thing they don’t tell you is just how addictive it becomes, and how easy it is to be driven. We love our food, we love to talk about food, and we love to take pictures of food…..sigh…..it’s a good life! I see so many wonderful blogs out there, with so many incredibly talented bloggers, and photographers, what a great community we have, and its an honor to be part of it!
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 ½ cups all purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 large eggs
6 oz Greek Yogurt
¾ cup extra virgin olive oil
1 tablespoon 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.