Rosemary Olive Oil Cake

Rosemary Olive Oil Cake Recipe


Last week was a bit of a whirlwind. I spent a good chunk of it in Monterey at the Monterey Bay Aquarium's Sustainable Foods Institute (part of their annual Cooking for Solutions event) listening to speakers and panelists. It was intensive and eye-opening, and I'll try to compile a list of some of the individuals I met, as well as a few of the inspired companies we heard from for a future post. I drove back into San Francisco just in time to get a cake in the oven for a potluck and meet-up with Kim Boyce at 18 Reasons. I was excited - everyone attending the potluck was to make something from Good to the Grain, I was finally going to meet Kim in person, and I had all the ingredients on hand to make what would turn out to be a beautiful Rosemary Olive Oil Cake.

Olive Oil Cake Recipe

Just look at it. Incredibly moist, golden-crumbed, flecked with rosemary, and dotted with big and small chocolate chunks, I'd make this again in a heartbeat. It's one of those cakes that is distinctive and memorable in an understated way. You can see the wheels turning in people's minds as they are taking their first bite. The rosemary is the wild card factor here, and it permeates the cake in a subtle but steady way, not at all overpowering. Also, it couldn't be easier to make. It took me less than ten minutes to get it in the oven.

I made a few minor tweaks to Kim's original recipe, and you can see them integrated into the recipe below - most are stylistic more than anything. And I converted the recipe to weights for some of you. I wanted to bake it in a vintage batton cake pan I brought back from Portland a few weeks back (my $1 pan!), and aside from a slightly longer baking time, that was no problem. I also decided I wanted more chocolate visible on top, and a bit of a sugary top crust.

The potluck was fun. I'm not sure I've ever tasted more baked goods in a single sitting. Twenty+ people turned out, all with something to share. The walk home needed to be 5x as far. The surprise of the night for me? The Honey Hazelnut Cookies (thank you Rosie!). They're brown, and flat, and wafer-like - not particularly interesting at a glance. Easy to look over. But the flavor they pack into each bite is unbelievable - toasted hazelnuts, amaranth flour, honey, butter. For those of you already with the book, they jumped to the top of my "next" list.

I hope you all had a nice weekend, give the cake a go the next time you need a sweet treat for a group of friends, they'll enjoy it. And on a separate note, I think we may have settled on a cover design for my new book, so I'll try to share that with you soon as well :). -h

Related Links: Luisa's (The Wednesday Chef) post on the Olive Oil Cake - Luisa was Kim's editor on Good to the Grain. And, in case you missed it, Sam Fromartz's Washington Post article - Bakers are taking grains in new directions Also, for those of you who are local, Kim will be selling/signing books at Omnivore Books on Monday, May 24, as well as the Castro Farmers Market on Wednesday, May 26 (more info/links here).

 
 
 
 

Rosemary Olive Oil Cake

As Kim notes,you don't need to use a specialty olive oil for this cake. But if you have one with a lot of flavor, the cake will be that much better. This is one of those recipes where I think using regular sugar is the way to go. There was plenty going on with the interplay between the rosemary, chocolate, and olive oil - and I'm not sure adding less refined brown or Muscovado sugar would have been the way to go. The last note I'll make is to suggest chopping up a chocolate bar for this. It's just not going to be the same if you use uniform chocolate chips. Aim for big chunks 1/2-inch in diameter, you'll end up with all sorts of shavings and littler pieces as you are chopping, and having that mix of flecks and the big chunks is pretty great.

Olive oil for the pan

Dry ingredients:
3/4 cup / 3 oz / 80g spelt flour
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 kosher 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
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch

Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.

Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set 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 second 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 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler.

The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

Serves 8 -12.

Recipe adapted from Good to the Grain by Kim Boyce.

Prep time: 15 min - Cook time: 45 min

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Your Comments


Lizzie
May 23, 2010

something so wonderful about more savory cakes combined with sweet ingredients. hearty and yet dainty at the same time!

 

Danielle
May 23, 2010

That sounds like the literary/culinary event of the year!

 

Megan
May 23, 2010

I just bought Kim's book and love it! I'll try this recipe soon - it sounds very good.

P.S. love the bread pan

 

I've been seeing many bread and cake recipes that call for olive oil in place of butter or other fats, but I'm completely intrigued with this one. I would of never thought to add rosemary along with chocolate. This is a beautiful and rustic dessert.

 

Nina
May 23, 2010

Heidi, where do you get your spelt flour? I live in the East Bay and looked for it at Berkeley Bowl but they didn't have it, which surprises me since they seem to have just about everything. I was going to use it to make the turnip greens tart but now I have two recipes I need it for! (And if I can't find it, is there another type of flour I can substitute?)

HS: Nina, the last time I bought a big bag of it at Rainbow Grocery, but Whole Foods sometimes carries it as well I believe. I think you could substitute whole wheat pastry flour flour in both of these recipes with no problem. Or maybe rye flour, or a multigrain flour mix w/ the tart.

 

Jenny
May 23, 2010

Thank you for putting the measurments in many forms! Giving us grams helps me to convert to gluten free! I learned from Gluten Free Girl to convert flours based on weight, rather than volume. This cake sounds delish! I think I may have to make it for our annual family trip to San Juan Island for Memorial Weekend coming up!

 

Mom2my10
May 23, 2010

Wow! What a unique recipe. I adore rosemary...and chocolate....and can't wait to try this! Thank you so much. By the way, I'm loving your blog, especially your photography. Wonderful....

 

Ai
May 24, 2010

I always enjoy your blog but this is the first time I comment here. I just recently start learning what a blog is.

I can relate to you about having a lot of cook books but end up just looking at them instead of trying them. I love the origin of your blog. Please keep great postings coming.

I love to try this recipe since I love rosemarry and chocolate. I cannot imagine how it would taste so I should bake one myself right?

 

KateP
May 24, 2010

I have made this cake too and really enjoyed it - I thought it was at it's best a couple of days after it was made - the flavours really seemed to meld together so beautifully - I like too, how you have used a loaf type tin.....

HS: Thanks Kate, I'll have to make another one at age it a day or two. I can imagine it being pretty great that way, particularly if you under bake it by just a hair to keep things extra moist.

 

Marisa
May 24, 2010

What a unique cake! Very curious to know what the rosemary & chocolate combo will taste like. And I've been sold on olive oil in baking for some time now..

 

Curra
May 24, 2010

Aceite, romero, chocolate... excelente combinación de productos.
Buena semana

 

What an intriguing combo of ingredients!

 

I can imagine how good the texture of the cake s using olive oil. I've been meaning to bake with it.

 

Vanilla Water
May 24, 2010

Olive oil, herbs and chocolate pair superbly!

 

Chocolate Freckles
May 24, 2010

Ohhhh this looks sooo good! I love baking with olive oil! I've made some fantastic bread using olive oil that it's so smooth it almost melts in your mouth.

 

Simply Life
May 24, 2010

I recently made a potato rosemary flatbread that this reminds me of - I love that it is a loaf though! Looks great!

 

Belinda @zomppa
May 24, 2010

Fantastic! Bet your cake was a hit there!

 

saretta
May 24, 2010

what a beatiful recipe!!! I find the combination between chocolate and rosemary so unusual but at the same time so interesting...i want to try this cake as soon as is possible...i want absolutely taste this joining...congratulations also for your vintage cake pan...;-)

 

Wei-Wei
May 24, 2010

Mmm. Olive oil. This must taste awesome, with a good quality, flavourful olive oil. Thanks for the recipe! :)

Wei-Wei

 

Sarah
May 24, 2010

This looks great! I was looking for something to bake tomorrow and had not come across anything inspiring until this!!! It is printing out as I write! Thank you!

Sarah

 

Erica
May 24, 2010

This looks divine. I’ve never attempted to make a savory cake, but I think I may have to soon!

 

DessertForTwo
May 24, 2010

Thanks for the heads up about Kim's upcomign signings! Your cake looks grand.

 

buncia
May 24, 2010

Hi! I've been visiting your blog for a while and I like it a lot:)

This recipe looks delicious. I have a pot of rosemary on my sill so I think I'll try it. The addition of spelt flour and olive oil makes it more healthy. I wonder how it would look like in a tart pan. Doesn't it taste more like a sweet bread? Greetings from Poland!

HS: Hi Buncia - it's definitely cake. Nothing bready about it.

 

Lentil Breakdown
May 24, 2010

Haven't tried spelt flour yet, but I see you use it a lot. I thought it was mostly for gluten intolerance, but I guess in this case it's for texture since you use regular flour too?

Did you attend a lecture on sustainable seafood at the aquarium? Would have liked to have heard that one.

HS: All the different grain flours bring a different flavor, texture, etc to whatever it is you're baking. I think many people like spelt flour because it is considered wheat-free. It's a nice flour to bake with as well.

Re: the conference, we heard a lot about sustainable issues related to seafood - which I don't eat - and food production on the whole. The damage overfishing has done to our oceans is shocking. I can't think of another word to use. For those of you who do eat seafood, have a look at these tools/resources provided by the Monterey Bay Aquarium Seafood Watch, there are aps, and pocket guide that can help improve your buying decisions.

 

the French
May 24, 2010

So jealous you got to meet Kim! (And that you got to try over 20 baked goods.) Good for you. Can't wait to see the new book cover!

 

My cake is now in the oven! I can't wait to taste it. As per my usual method of an olive oil cake, I used greek yogurt instead of whole milk. Will this be OK?
As always, the beautiful and wholesome simplicity of your work is heart-warming.

 

Wow! Chocolate, rosemary, olive oil...what a fascinating combo!

 

Caffettiera
May 24, 2010

This recipe sound really interesting. I love olive oil based cakes and spelt flour. It sounds a bit funny though because I always flavour my roast potatoes with olive oil and rosemary, and they are a bit sweet, so I am imagining to cover them with chocolate.. not so exciting :)
Anyway, I want to give this cake a try: do you think that dried rosemary might work there, or is it one of the places where you have to go for the fresh one?
Thanks!

 

LeslieC
May 24, 2010

Do you think it possible to substitute for the whole milk for those of us who can't have milk? I'm not sure with this recipe if a milk substitute would get the same results, given that they are mostly either nut or grain with some water and sweetener. I often use hazelnut milk in substitutions...

 

Laura Thoel
May 24, 2010

I just have to say this is my go to recipe site. EVERY single thing I have made my family (including kid) has loved. I cannot wait to make this, the rhubarb crumble and that pappardelle pasta!

 

alyna
May 24, 2010

I may have to change my plans for tonight from doing chores to BAKING THIS CAKE! I bought some spelt flour recently and have been thinking what to use it on first. This should be perfect!

 

nymorningstar
May 24, 2010

Here Here to Leslie C's idea of a milk substitution! Perhaps coconut milk? Would love to see more recipes using non-dairy, non-soy milk substitutions. Your coconut chocolate pudding recipe is DIVINE btw. Look fwd to trying this one out if we can sort the milk issue. :)

 

ChickDigtheDirt
May 24, 2010

I am definitely going to try this recipe- anything that makes use of the herbs I am growing is helpful. I haven't seen the book you made it from, but I will definitely check that out- sounds like you had a serious carb-fest, but to me that is like a dream come true!

 

What a wonderful idea to celebrate the upcoming holiday weekend. The rosemary in the farmers markets in NYC has been fabulous over the last few weeks!

Heidi also if you get a moment, I'd love to celebrate more of your healthy living recipes and fun at greenlemonade.com. It would be a pleasure to introduce you to the community.
- noelle

 

lauren
May 24, 2010

HI HEIDI!

I HAVE A DAIRY QUESTION - I CAN'T HAVE MILK - IS THERE ANYTHING I CAN SUB IN FOR MILK IN THIS BREAD?

PLEASE HELP! I MISS OUT ON SO MANY YUMMY BAKED GOODS FOR THIS REASON - AND I LOVE BAKING!

THANKS

 

penelope
May 24, 2010

So inspiring, thank you KIM, i have the book! and thank you HEIDI for your special "minor tweaks" which makes everything always so perfect. Sunshine from Paris to you all.
www.peneloperolland.com

 

Vickie
May 24, 2010

This cake is now next on my list to try from the book. Love olive oil cake, but rosemary and chocolate sound like an interesting combination I never would have thought of. Sounds (and looks!) great Heidi.

 

Lizzet
May 24, 2010

Thank you for adding measurements in grams too! So helpful :) Must try this recipe this weekend :)

 

Heidi, Thanks so much for sharing your special tweaks on the recipe. I must vouch that it was indeed very tasty and super moist. It was wonderful to meet you and Kim, and the potluck was outstanding. I look forward to another one.
Take care and happy baking,
Alison

 

I've slowly been working my way through this book. love everything i've made so far, and two things i haven't made are this cake and those cookies you mentioned! will give both a try and report back when i do it!!

 

alta
May 24, 2010

Sounds so lovely. I have yet to try an olive oil cake - I think it's high time I do so!

 

Frank Rizzo
May 24, 2010

What kind of olive oil are you using. Extra virgin or just regular olive oil? Thanks for the recipe. Looks delicious.

 

Susan
May 24, 2010

That cake was the 3rd thing I made from that book and OH, what a winner it is. I also made the Kasha pudding and wow was that rich and good and of course the Figgy Buckwheat scones. Thanks for telling us about this book. Have ordered Plenty. Thanks again, I think!

 

Babs @gleefulfood
May 24, 2010

I love this - it looks easy and has that special something!

 

Kristi
May 24, 2010

Heidi! I adore your blog in its entirety and love reading about the recipes. Sadly, I can't make many of the baked items as I'm deathly allergic to eggs :(. Any suggestions for substitutions? This recipe looks divine but not sure how to attempt it without eggs. Thanks again for all your contributions to the world. :)

 

CAROLENA
May 24, 2010

As much as I love rosemary I had decided to add fennel seeds over the rosemary. I had a "cookie" type biscuit from Span that was made with olive oil and fennel and was fantastic.
I tried the same concept with this cake using first cold press extra virgin olive oil and it was out of this world. The fennel , along w/this wonderfully fruity olive oil and the italian chocolate chunks gave the cake a fantastic flavor.
Would definitely make it again!

 

Cole
May 24, 2010

Sounds amazing! This is definitely going on my "to make" list. Thanks as always for the inspiration!

 

Tami
May 24, 2010

awesome! can't wait to see your book cover! :)

 

Hinna
May 24, 2010

Oh my..this looks divine!! Can almond meal be substituted for the spelt flour?

 

Elisabet Figueras
May 24, 2010

Superb!!!
I love the simplicity of this recipe. In Catalonia we often use oil instead of butter in our desserts.

 

bunkycooks
May 24, 2010

I love your pan (great find!). It was perfect to bake this lovely bread in.

 

Dana
May 24, 2010

Ohhhh this sounds exquisite!

Does anyone have ideas for gluten free options? What would be a good substitute for both flours and would I need to add anything else in?

 

Jessie
May 24, 2010

This combination of flavors is extremely intriguing- lovely pan, as well.

I'm excited to make this with an alternate milk, most likely almond or hemp milk for me, but i'm not too sure what to substitute for the eggs. As the flavor balance is already so delicate, I'm loathe to add anything that would throw it off. Perhaps a flax egg is the best option? I originally thought of apple sauce, but i think that might add too much of it's own flavor to the cake.

What are your thoughts, Heidi?

 

Katrina
May 24, 2010

This recipe looks so good. So do the photos!! I can't wait to try.

 

semra kulin
May 24, 2010

My grandson is ALLERGİC TO MİLK and loves cakes.Do you think that İ can use coconut or soy milk. Thanks.

 

stacy
May 24, 2010

Is there a way to convert this to GF? I may have to do some experimenting!

 

NiYan
May 24, 2010

what should i use to substitute the eggs?

 

Mo
May 24, 2010

I just knew I had to make this today the moment I saw it - I love rosemary and so rarely see it in sweets of any kind. I make rosemary-infused simple syrup for my iced tea in the summer, but I haven't had any great ideas for other sweet applications for it.

Thank you so much for posting this recipe! My partner and I both took bites tonight and said "this one's a keeper." I honestly think this is one of the best cakes I've made in a long time.

 

Amanda
May 24, 2010

My heart skipped a beat when I saw this title in my email! I am really very greedy, but I adore anything at all with rosemary (I have planted rosemary hedges in every house I have ever lived in) and am making this today!

 

Katie@Cozydelicious
May 24, 2010

This looks lovely. i would never have put rosemary and chocolate together, but it sounds fantastic. I can;t wait to try this bread, I'm really curious about the texture, with the spelt flour and the olive oil... shoul dbe interesting!

 

Radhika
May 24, 2010

This looks delicious! Where can I find spelt flour?

 

What a beautiful looking loaf. :-) Makes me want to bake one, RIGHT NOW!!! [K]

 

Cristie
May 24, 2010

Your cakes are beautiful. I love the combinations in the cake and the use of olive oil. Thanks for the tips to make it turn out perfectly.

 

Nancy
May 24, 2010

I look forward to trying this very interesting cake out on some lucky friends.

I was wondering if you've had a chance to look at My Nepenthe by Romney Steele? Stories and recipes from the Big Sur restaurant, Nepenthe.

HS: I have! It's a beautiful book. I featured this scone recipe a while back.

 

grenelle
May 24, 2010

i just made the cake with the following substitutions: 2 cups of whole wheat pastry flour, 2 tbsp of wheat bran, skim milk, half a cup of really good olive oil and half a cup of trader joe's olive oil. dry rosemary (i should've chopped it more, but oh well). it is delish. thank you heidi!

HS: Thanks for reporting back Grenelle.

 

arissa
May 24, 2010

is that parchment paper that you have lined your baking pan? this cake looks and sounds lovely!

 

Esther
May 25, 2010


I've never tasted olive oil cakes, so I think I'll enjoy this one. Some chocolate, olive oil, Oh what a combo!!!!!!!!!!!!!!!!!!!!!!!

 

KateP
May 25, 2010

Hi Heidi, I have been meaning to ask this question a while, but have forgotten to......I am curious as to the best way to store these flours -spelt, buckwheat, rye etc. Kim Boyce says to store them in the fridge rather than freezer if you don't often use them - I have been keeping mine in the freezer because I have more freezer space than fridge space - how do you store your flours?

 

Great recipe. I make cakes with olive oil quite often but I haven't tried rosemary with chocolate before. Sounds like a strange combination. I'm curious about it.
Magda

 

Susan UK
May 25, 2010

This sounds wonderful. I was wondering what to bake over the coming long weekend, and I think this is it!

 

Ayelet
May 25, 2010

Hi Heidi,

Do you think I could substitute quinoa flour for spelt?

Thanks,

Ayelet

 

jezinfrance
May 25, 2010

I have so few things in my kitchen right now since I"m moving soon, but I only had to buy chocolate and grab some rosemary from outside to make this...can't wait!

perfect, thanks!

 

This looks so interesting! I'd love to try this with some fresh rosemary from my garden!

 

Looks amazing! I just got Kim's cookbook and love it love it love it. Thanks for introducing it to us :-)

 

Judge Son
May 25, 2010

Grenelle,
Did you use the 2 c whole wheat pastry flour and 2 tbs wheat bran in place of both the spelt flour and enriched flour? Just wanted to make sure as I'd like to try it this way. Loaf pan vs tart pan?
(And Heidi, thanks--I've been on the lookout for a delish/easy olive oil cake! You're brilliant as always.)

 

Krista
May 25, 2010

Hi there, wondering about using almond milk int he recipe rather than regular milk. I can't have any dairy so wondered your thoughts on doing so. Would it also be possible to change out the milk in other reciepes with alomond milk without any issues?

Thanks for your help. Krista

 

yael
May 25, 2010

thanks Heidi for the lovely recipe, i rushed home from work to make the cake knowing I have all the ingredients and we have rosemary all around here (in Jerusalem), and indeed it came out amazing!
I always love using the recipes you put here!

 

Pam
May 25, 2010

I first tried baking with rosemary when I made another recipe on Heidi's blog - the pine nut shortbread with rosemary. Wonderful! I make these every year as part of my holiday baked good gifts to friends.

 

Heather
May 25, 2010

I absolutely love this blog! My cake is in the oven and I can't wait to try it. It already smells divine.

 

foodfight
May 25, 2010

Love this, Heidi! But how can I "veganize" this recipe (i.e., 86 the eggs without using an egg replacer) and still produce a fabulous cake? Thanks!

 

Jason Sandeman
May 25, 2010

Such a beautiful pan, and the cake is second to none as well. I can just imagine biting into a morsel of that, with just a little rhubarb butter for good measure. Two questions: 1) Would one be best off to use a pumace olive oil, for sake of taste? I am afraid the fruity flavor of a good virgin oil could be ruined? 2) A darker chocolate would be okay here, right? I have my hands on some x-bitter couvature 63% that might fit the bill...

 

rochelle
May 25, 2010

yuuuuu-uuuummmm!!!! i just pulled this cake out of the oven. gorgeous in the fluted tart pan and tastes absolutely as delicious as i'd envisioned! i used a mix of cake and all-purpose flours, and substituted oat flour for spelt since i didn't have any on hand. i added an extra bit of milk since oat soaks up so much moisture. made this with a very strong and fruity imported olive oil - sagra tradizionale - and the flavor comes through beatuifully in the cake. perfect all around! 40 minutes for the tart pan and 25-30 for the muffin tins with convec on in a gas viking. thanks heidi for a new favorite!

p.s. the muffin tin tasters were so good i couldn't help but think this would make outstanding cupcakes with an icing made from greek yogurt or sour cream or creme fraiche..... hmmm.....

 

Casey Angelova
May 25, 2010

I am very intrigued by the combination of rosemary and chocolate. I will have to give this one a try. I made the quinoa bread a while back, but my cream center didn't set. It could have been my cream, but I ate around that and it was delicious. More like a side than bread.

 

Kirsty
May 26, 2010

mmmmmm mmmmmmmm!!!
Just made (a variation of) this recipe. I had to substitute SR flour because I had run out of plain and had no spelt!!! I also quickly glanced at a post that used fennel seeds (which sounded yum) and I made them in a muffin tray - De. Lish. Us.
25 minutes on 170 and the fennel, olive oil and chocolate are an amazing combination. Will try the original recipe when I'm next in possession of spelt (rural Australia - will have to wait for city friends to visit, at least I can offer them a delicious reward!).
Thanks Heidi - another winner!

 

Bechi
May 26, 2010

its one of the most delicious thing that i have read about it,
and I am rushing to the super store to get the things to make this cake and i am feeling so sorry on my self that i have to wait approximatly 3 hours to taste this,Oh
But dont worry at the end i am the only one who is enjoying this all alone with the cup of coffee

 

Newrak
May 26, 2010


This looks fantastic! But what is spelt flour?? I am new to baking!

 

Christina
May 26, 2010

I made this last night and it was heavenly! I used whole wheat pastry flour instead of spelt and chocolate chips (what I had). The fun part was I subbed part of the rosemary with lavender leaves! It worked nicely. I liked the loaf pan idea, so I baked them in 4 mini loaf pans to give some away to neighbors. :)

 

Lauren
May 26, 2010

This sounds like the greatest thing ever. Any suggestions for making it vegan?

Would a ground flax & water / nut milk variation work? (Only one way to find out, I know.) Any suggestions before going for it?

 

Kit
May 26, 2010

I just made it last night (without Spelt flour, unfortunately). I added some lemon zest to it, and it was a big hit at the family dinner table. In fact I am having a piece right now with some green tea...Yum! Thank you!

 

Megan
May 26, 2010

I was just thinking of making a rosemary, olive oil and lemon cake. It just sounds so nice for dessert on a warm day.

 

Jessie
May 26, 2010

For everyone whos been asking about possible veganizations, i've just finished mine up and it came out lovely. I ended up subbing hemp milk for the whole milk and blended silken tofu for the eggs. Here's my recipe:

Dry ingredients:
2 1/4 cups Whole Wheat Pastry Flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt


Wet ingredients:
3/4 cup silken tofu, blended with 1-2 tablespoons water
1 cup / 240 ml olive oil
3/4 cup / 180 ml hemp milk (original flavor)
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch

It came out moist and delicious, with nice form.

HS: Thanks for this Jessie, glad it worked nicely.

 

emiglia
May 27, 2010

Wow... this looks really interesting. I'm sure it was delicious!

 

Katie
May 27, 2010

I made this yesterday and it was easy. We are dairy and egg free (allergies) so I used coconut milk (SO Delicious coconut milk from the container) and flaxseed egg replacer (ground flaxseed blended with water and chilled in refrigerator to set) and it came out yummy. I also used White Whole Wheat flour instead of the all purpose flour. Thanks!

 

Web
May 27, 2010

Dear Jessie,
Thanks for the vegan post. Big help to know what you did and that the results were just as good as the real thing. Also appreciate the full recipe - makes it easy now. I'm rather new to all this-I am pretty dumb about flour types still and wasn't sure if you could sub all the ww pastry for the AP flour and get away with it. Thanks for clarifying that and the milk substitute as well. Glad it worked. I'm gonna try!

 

Sarah
May 27, 2010

Hi,

(A preface, I don't like things terribly sweet.)
I made the cake yesterday. It is like a pound cake without the pound of butter. The texture is very good, but I did not like the chocolate mixed in. I thought it overpowered the taste and when the cake is cool it become hard again and sort of weird in the cake (IMHO). I made it in a tart pan but would do it in the future in a loaf pan with parchment paper like Heidi did. (but omit the sugar on top--sorry Heidi). Since I will eliminate the chocolate I will try 2 T (instead of 1-1/2) of fresh rosemary and serve with sliced strawberries or peaches in season (a fruit with a little juice). Also, I would not use expensive olive oil--I used Berio Extra Virgin (green label) and it was fine. I think another milk (soy or coconut milk ) would be very interesting to try.

Sarag

 

Natalie
May 27, 2010

I made this last night and chilled and tasted this morning (baby shower this afternoon). I subbed with what I had: 3/4 cup regular Evoo + 1/4 cup lemon olive oil; regular white flour; some almonds I ground out of the freezer (so there were some big chunks left in the grinder),1/4 cup flax seeds, chopped truffles, almond milk, and dried rosemary. I think it turned out pretty good/interesting, but I will have to see if it's tasty enough to re-test with spelt flour (I live in Korea and don't know what to call it here) and fresh rosemary when I get back to the states in a few weeks. A co-worker tasted this morning when I was refrigerating it at work and she gave it 5 stars for creativity and 4 stars for taste.
Thanks for posting this! very fast to assemble and bake.

 

emily s
May 28, 2010

This sounds incredible! I love when you can use olive oil effectively in recipes....
I also wanted to say that I love the rustic feel to your photographs! They are amazing - you are very talented : )
thanks for sharing!

 

Leslie
May 28, 2010

I made this yesterday to rave reviews. What a wonderful, simple recipe. I made it as written, except I used soy milk since I realized at the last minute that was all I had. I live on an island in the Puget Sound and my local grocery had spelt flour! I used a reqular cake pan and, as I said, it received raves. Thanks, Heidi!

 

Cindy
May 28, 2010

This one is a keeper!!!!! I make this cake as one of my birthday treats for work . When I told people the name of this cake, they all made a funny face, but once they took a bite, they all had this surprisingly wonderful look. This cake went faster than the blueberry, rhubarb cake that I made.
I followed the recipe by using weight and also used a mixture of 70% and 85% cacao. I think I will make this cake on our next gathering. Thanks!!

 

Dana
May 28, 2010

Mmm, I bet the combination of rosemary and chocolate is just great! What a cool sounding cake!

 

Terri
May 28, 2010

Just lovely. If you need to lower the oil, substitute 3/4 C of applesauce for 1/2C of the olive oil and whip the egg whites to soft peaks and blend in to lighten the texture. You can also use silken tofu instead of eggs and any nut or soy milk. Try this with lavender and lemon zest instead of rosemary and chocolate. Dried cherries (maybe soaked in marsala), thyme and almond extract would also be nice.

 

Jack
May 28, 2010

I give a lot of your recipes to my mum for her to make (and me occasionally). This one was so delicious I feel compelled to write and thank you.. I'm thinking lavender in the place of the rosemary might be an interesting alteration. I'll report back on that one..

 

Theano
May 28, 2010

This cake is perfection. Almost the best part is the look that comes over people's faces as they eat it (mentioned in several other posts). At first it is completely approachable with its sugar crunch and chocolate, but as they chew, they encounter the rosemary-olive oil flavor, and you can see the uncertainty, thoughtfulness, and then decision that it is all right, crossing their faces. And yet it is not at all in your face, it's a very gentle, approachable cake. A cake that makes you stop and think for a moment. A cake that broadens your mind as well as your belly. Thanks, Heidi!

 

Kelsey
May 29, 2010

I made this cake yesterday. It turned out wonderful! It definitely is best the next day after tightly wrapped. I substituted whole milk for low fat with no problem. Be sure to use the sugar on the top - it really adds something to the cake. I used extra virgin olive oil. Great recipe!

 

Galen
May 29, 2010

Love the combination of olive oil and rosemary. But to me, the chocolate was too much. Next time i would use much less chocolate, or leave it out altogether. Maybe substitute it with lemon zest instead...

 

NoL
May 29, 2010

The smell of the cake wafting from the oven converted my skeptical husband last night.

Now, we are both eagerly awaiting a potluck this afternoon to try it.