Hi guys! Sorry it’s been a while. This Sandy bullshit has made the last two weeks somewhat less than optimal in terms of connectivity. It’s also left me in one sour ass mood and in a perpetual state of why-is-everyone-so-stupidness. So before I get into the recipe I promised you two weeks ago, indulge me while I vent a little.
- FU US Airlines. You and your pathetic on-time record can suck it.
- You talked a lot of game trying to get in my pants, Verizon Fios. Now man the fuck up and get me my wi-fi back already.
- New Jersey Power & Light, you are a big, fat, stinkin’ liar.
- To all the right wing conservative crazies, please stop threatening and just leave the country already. Whiny ass bitches.
- Men. Please. For the love of god and all that is holy. KEEP IT IN YOUR PANTS. It just can’t be that hard to do. (No pun intended.) And for the last time, NO ONE wants a picture of you with your shirt off, or your dick out. Trust me. And for certain men over 50, there is this thing called the Internet. You do something stupid, you will be on it. Technology is not your friend.
Okay, I’m done now.
So, as promised, below is a yummy recipe for rosemary and dark chocolate olive oil cake that I originally found on the 101 Cookbooks site, and then again in my Good to the Grain book on baking with whole-grain flours. If you have never baked with olive oil, you are missing out. Not only is it a much healthier fat, it lends baked goods a unique texture and earthy undertone.
When I first ran across this recipe I was instantly smitten by the list of ingredients. I mean, rosemary and cake in the same sentence? How could I not try it.
The resulting cake was right up my alley. It was dense, moist and easy on the sweet factor. The scent of rosemary and olive oil, mixed with the aroma of melty dark chocolate lends for a totally unique sensory experience. Best of all, it’s delicious. And since it’s a bit savory, has no butter, and is made with spelt flour you can have it for breakfast and feel like you’re eating something totally healthy. You know, like a bowl of oatmeal. Sort of.
Rosemary Olive Oil Cake
- 3/4 cup spelt flour*
- 1 1/2 cups all-purpose flour*
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
*If you are new to baking with whole-grain flours, feel free to play with the flour ratios to see what works for you.
- 3 eggs
- 1 cup olive oil (plus more for the pan)
- 3/4 cup whole milk
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 5 ounce hunk of dark chocolate, chopped into different size pieces and shards (a serrated knife works really well here)
- 2 tablespoons sugar for top crunch (you can use a raw sugar or turbinado sugar here — to up the crunchiness factor)
- Preheat the oven to 350F. Brush a 9 1/2-inch fluted tart pan with olive oil. (You can also use parchment paper instead.)
- Whisk the dry ingredients in a large bowl.
- In a second large bowl, whisk the eggs thoroughly and then add the olive oil, milk and rosemary and whisk again.
- Gently fold the wet ingredients into the dry. Don’t over mix.
- Stir in the chocolate.
- Pour the batter into the tart pan and smooth it out so it fills it evenly.
- Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. Start testing about 38 minutes in and watch carefully. This cake can go from perfect to overdone in the matter of minutes.
- Eat warm. Like as soon as you think you can shove it in your mouth without getting injured by the pockets of chocolate yummies. It’s also very, very good at room temperature and should last for up to 2 days. But don’t miss the chance to eat it warm.
Let me know how it turns out and if you have any awesome olive oil recipes you can share.