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 teaspoon salt
3 large eggs
6 oz Greek Yogurt
¾ cup extra virgin olive oil
1 tablespoon 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.
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.
Mari
I am very curious about the the flavor. I love rosemary so I think I'll give it a try 🙂
Have a wonderful week
Leslie Uhl
Yum, yum, and yum! I just love orange cake, and now you have given me a new twist to try out. Thanks, Chef Dennis!
5 Star Foodie
Lovely cake! The flavor profile is fantastic with orange and rosemary, and I like the addition of saffron too.
lostpastremembered
I was with the dog at Liberty park this morning… so foggy that the Statue of Liberty was a shadow… but cool and lovely before the sun came out. It didn't feel like winter anymore!!!!
So, cake??? What a cake… I had a rosemary olive oil cake at a Batali restaurant and loved it… the orange would make it perfect!
Jill@MadAboutMacarons
Oh boy. I've had chocolate and rosemary but with your combo of orange in there and olive oil sounds just heaven, Dennis. And I like your tip for the tipple of a glass of red to go with it. Now that rocks! Cheers to better weather and longer days.
mywanderingspoon
I have to try this recipe….it looks and sounds beautiful:)
RavieNomNoms
What a fantastic idea! I really want to try and do this sometime, it sounds so very interesting…
Becky
Thank you for the shout out about the Online Bake Sale May 2nd. I appreciate it so much!
You are certainly right about knowing how time consuming having a blog is. I struggle for balance everyday.
Your cake looks so good. I can just imagine how good your kitchen smelled,as this was baking!
Parsley Sage
I support any cake that goes with wine 🙂 Lovely recipe! Thanks so much for sharing
foodtravelandwine
Fantastic!….It is very mediterranean….I love it!!…….Abrazotes, Marcela