Wednesday, 29 September 2010

Show and tell - Rosemary Olive Oil Cake

As a last day before I zip my mouth shut and start dieting tomorrow (yes, women are always on diets...), I thought I'd celebrate and make a cake I'd been curious to try out for some time.

It's a Rosemary Olive Oil Cake, with chocolate chips.... and as odd as those ingredients sound, it went down pretty well with the guinee pigs.. erm i mean the "family". Everyone really liked it - except me. Typical right?

It's not that it tasted bad... I guess it wasn't sweet enough, but I think it's an aquired taste. I must say, though, that the chocolate binded everything really well, and really complimented the other flavours.

If you're wanting to try something different, go ahead... get bakin'!

Rosemary Olive Oil Cake

Dry ingredients:
3/4 cup / 3 oz / 80g spelt flour (i only used the rgular type)
1 1/2 cups / 7.5 oz / 210 g all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Wet ingredients:
3 eggs
1 cup / 240 ml olive oil
3/4 cup / 180 ml whole milk
1 1/2 tablespoons fresh rosemary, finely chopped (i used the dried kind, from my spice rack)
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces (I used regular chocolate chips)
2 tablespoons sugar for top crunch

Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan (aka pie dish) with olive oil. Alternately, I used a loaf pan.
You can line it with parchment paper. I just used some olive oil

Sift the dry ingredients into a large bowl, (teh recipes says to pour any bits of grain or other ingredients left in the sifter back into the bowl). Set this first mix aside.

In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the remaining sugar.

Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean.
My cake, in the alternate pan, took closer to 55 minutes.


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