Wednesday, 24 November 2010

Time to get bakin'!

Alrighty!!
Let's get to it... enough of this chi-chat idle business!

A while ago I found this really interesting recipe. Bare with me now, as there is one particular ingredient that is a bit.. umm.. unconventional in a cake, let's just say!

It's a Rosemary Olive Oil Cake, with chocolate chips.... and as odd as those ingredients sound, it actually went down pretty well with the guinee pigs.. erm I mean the "family". Everyone really liked it!
It's not too sweet and I must admit, the chocolate brought together 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 normal type, adding this amount to the amount below)
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 dark chocolate 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, (the 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.

Enjoy!

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