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February 18th, 2011

Rosemary+Chocolate Olive Oil Cake



Yes, it is cake again :) I guess I am in the mood of cake these days. Last week it was this chocolate cake, before that I kept going to Bali Buddha almost everyday to get their carrot cake (super good!) and this week, I made Kim Boyce’s rosemary and chocolate olive oil cake. I have been intrigued by this recipe since I saw it on Luisa’s blog, then Heidi’s. I was not so sure in the beginning about the chocolate and rosemary combination, but I tried and fell in love with pan de ramerino when I was in Tuscany, which was rosemary and raisins = savoury and sweet, so I gave this cake a try and I must say I really really like it, and Marco said it’s delicious too.





Kim Boyce Rosemary and Chocolate Olive Oil Cake

Olive oil for the pan
2 1/4 cups all-purpose flour (the original recipe called for 3/4 cup spelt flour and 1 1/2 cups all purpose flour, but I don’t know how to find spelt flour here so I only used all purpose flour)
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp sea salt
3 medium eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tbsp fresh rosemary, finely chopped
150 grams chocolate, roughly chopped

Preheat the oven to 175C and grease a 22 cm tart pan with olive oil
Sift the flour into a mixing bowl, then mix it with the rest of dry ingredients
In another mixing bowl, whisk the eggs thoroughly, add the olive oil, milk and rosemary and whisk again then fold the wet ingredients into the dry, gently mixing just until combined, add the chocolate. Pour the batter into the pan and spread 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
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

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Filed under: Food, Sweet Tooth

2 Comments

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  • 1. Jenny  |  July 27th, 2012 at 12:49 am

    This looks lovely! I’ve made rosemary and olive oil cake before, but chocolate is an amazing addition!

  • 2. eva  |  July 31st, 2012 at 2:48 am

    Thanks! I made it without before but prefer it with chocolate


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