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 tsp salt
3 large eggs
6 oz Greek Yogurt
¾ 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.
spcookiequeen
I was still having dreams about the chocolate one and now this. I hope you are having a great week. I've signed up for Becky's Sale, hoping everyone one else does too.
-Gina-
Lizzy
Oh, Dennis, how I love when you bake! This combination of olive oil, rosemary and orange must taste incredible. I have yet to make an olive oil cake, but you've offered two fabulous options…I have a feeling if it was put to a family vote, I'd have to start with the chocolate…but, personally, this one has my vote 🙂
Emily Malloy
That looks like a moisty perfection!
Jackie
Lovely cake, Dennis! I like the idea of the rosemary – I bet it has a lovely aroma.
I really must bake more! Every time I see your blog it makes me crave cakes!
Jax x
Lindsay @ Rosemarried
I make a REALLY similar lemon rosemary olive oil cake — it is one of my all time favorite desserts! I think the original recipe is from Mario Batali, but I've changed it over time. that being said, I'll have to try your version. It looks lovely.
Kate@Diethood
Yes, food blogging really is like a job and it is very time consuming, but it is soooo worth it because I get to run into people like you and cakes like this!!
Monet
What a lovely cake…and especially perfect since Ryan is growing rosemary in our garden. He loves it when I find ways to incorporate his veggies/herbs. Thank you so much for sharing with me tonight, sweet man. I always know I will find something that will make me smile! Your sweet and creative spirit brings me such happiness. I hope you have a great day tomorrow full of hope and love. Hugs from Austin.
Marguerite
This cake looks and sounds incredibly delicious! Love the rosemary and the dense texture. Can't wait to try it! Thanks so much for the great recipe and links.!
aipi
Looking at your pics I sit here and wonder what the flavor of rosemary would be like in a cake – you definitely got me curious enough to give it a shot soon!
I like to use olive oil in my cakes too but then have never paired it with chocolate yet so your chocolate olive oil cake recipe is also a must do.
Loved your collection !
Hyosun Ro
Chef Dennis – I totally agree with you that blogging is addictive. Thanks for sharing this recipe. When I go to NYC, I sometimes get a slice of olive oil cake from a little coffee shop I often visit. Now I can make it at home. This recipe sounds really good with rosemary and Greek yogurt.
Julie M.
Dennis, This is a beautiful cake! I can almost taste the rosemary and orange combination. It is definitely a bummer that the conference won't be going as planned, but I think the smaller meetups will be great and still give us that face to face meetup and knowledge sharing. We'll get it there, it will just take a little more time. You are a rockstar my friend!
Torviewtoronto
delicious looking cake haven't had with rosemary looks flavourful
Spicie Foodie
Dennis the cake looks scrumptious. You always have so much great information and recipes to share with us, so we are all lucky to be in the same community as you.
Wow, 85 that is really nice! Hope you have a great week and best of luck with the bake sale.
Happy When Not Hungry
Your photos are gorgeous! Love the orange and rosemary combo. Such a beautiful cake 🙂
Wendy Irene
I did not know you were a cancer survivor, but I knew you were a thriver with great light to shine on the world. I’m so glad for your friendship {hugs} 🙂
Joy, The Herbed Kitchen
I think every time I visit you I am taken with your gorgeous photography, particularly of cake. I have been leaning towards some savoury desserts these days, trying to break my sweet tooth. You've done it again with this cake.
I don't know if you've mentioned it before but I am happy to hear that you are a cancer survivor, emphasis on survivor.
Michael Toa
It's been bright, warm and sunny here in Sunderland as well. Spring is definitely here 🙂
The cake looks lovely Chef. I really like the combo of flavours. The cake also looks so moist.
Have a nice day.
Susie Bee on Maui
Sounds like a great combo. I could see serving with some orange flavored whipped cream; or slice the cake in half to make 2 thin cakes, spread with some mild orange marmalade and put the two halves back together. Yum!
Sorry the sponsorship wasn't there for your blogging conference. I believe it will happen for you, patience.
Megan
This is intriguing! What an interesting combination of flavors. It looks and sounds fantastic! Great pics, too.
And you are so right…it is never natural to wake up at 4:00 (my 4-year-old disagrees).
The Food Hunter
What a lovely combination. Sounds so very fresh.