Is still a good thing, right?
I spent a better part of the past month traveling, playing hostess, and getting a new job (sayonara hour-long commute!). I can count the times I’ve been to the yoga studio on one hand, and I’ve had take-out for dinner a few more times than I’d care to admit. (I’m looking at you, Wang & King.)
They say it takes three weeks to form a habit, and while I’ve been busy breaking most of mine, I did manage to form a new one too. Olive oil cake. Making it, that is.
- I made it when my dad was in town for a golf trip with his buddies.
- I made it the following weekend when my in-laws were in town for a visit.
- I made it the weekend after that when my family stayed the night before we all headed to Kiawah Island the next day.
After a trifecta of olive-oil awesomeness, I’ve realized that not all olive oil cakes are created equally.
Take the first cake, for instance.
While gathering the necessary ingredients, I realized the required goods could lead to some potentially prize-winning photography. (As I lack the DSLR required by so many food bloggers [coughbirthdaypresentcoughkevin], my photos don’t always turn out as beautiful as I’d prefer.)
So, I sifted my dry ingredients as Kevin grabbed rosemary from the garden, then held tightly to my Casio Exilim and snapped away.
Wet ingredients were combined, and things looked quite photo-worthy indeed.
I was getting a bit smug and snapped a few action shots as I delicately dropped the rosemary into the mixing bowl.
The best thing about this picture is it captures the exact moment I thought “Ohhh, expletive” in my head after realizing I never bothered to measure the rosemary.
Turns out olive oil cake tastes a lot like Crest toothpaste when you quadruple the amount of rosemary needed to make it.
I was so enthralled with my supposedly superior photo-taking skills, I forgot that I was actually baking something too.
But all was not lost, friends.
I decided to make the olive oil cake again while my in-laws were visiting. Ingredients were measured to precision and the cake turned out wonderful. I also amped up the health factor for my third cake by using a 1/2 cup olive oil, 1/2 cup applesauce, instead of a full cup of olive oil. It was still delicious, too!
This cake is perfect as an after-dinner snack, but it especially rocks when partnered with tea or coffee in the morning.
(And if you do quadruple the rosemary, at least you’ll leave the house with fresh breath!)
olive oil cake
serving size: 8
recipe source: inspired by Whole Living
- Olive oil for pan
- 3/4 cup spelt flour
- 1 1/2 cups all-purpose flour
- 3/4 cup stevia, or other sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 egg replacers
- 1/2 cup olive oil
- 1/2 cup applesauce
- 3/4 cup coconut milk
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces
- Position a rack in middle of oven and preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.
- Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter, and set aside.
- Add egg replacer, olive oil, applesauce, milk, and rosemary, and whisk. Using a spatula, fold wet ingredients into dry ingredients, gently mixing until just combined. Stir in chocolate. Pour batter into pan, spreading it evenly and smoothing top.
- Bake for about 40 minutes, or until top is domed, golden brown, and darker around edges, and a skewer in center comes out clean. Cake can be eaten warm or cool from pan, or cooled, wrapped tightly in plastic, and kept for up to 2 days.