gâteaux et les pousses
☼ Petit-déjeuner: simple porridge with almond butter and sweet blueberries ☼
Gâteau: the moment I came across this recipe for Rosemary and Olive Oil Cake, I knew I had to try it! It was such an intriguing combination: rosemary with chocolate. I had heard of rosemary chocolate bars before and even seen them at Whole Foods, but I never had been brave enough to try the two very distinct flavors together. That is, until now.
What did I think? It was very different. The flavor was nothing like anything I had ever tasted before. In general, though, I thought it was pretty good. Now, don’t get me wrong, I’m not really a cake person, and I am definitely known for enjoying strange flavor combinations. I wouldn’t say that the average person would like this cake (after all, my parents didn’t, but my grandparents did) but I genuinely enjoyed it. I would recommend serving it with cream cheese or whipped cream to add some more moisture. It’s not dry per say but it doesn’t taste decadently rich either. It’s not too sweet, which is perfect for me!
Rosemary and Olive Oil CakeDry 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:
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 bundt pan. 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. 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.