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Wednesday, 7 September 2011

Olive oil, rosemary and dark chocolate spelt cake

After a summer hiatus, the blog is back with another guest blogger - my wonderful housemate Hannah.  I have hardly cooked at all this summer, as i spent most of it sulking, and have really been inspired by Hannah's experimentation and general cheer.  She was cooking up a storm while I was stomping around eating yogurt.  I know this recipe sounds a bit odd at first, but it really was delicious - as I'm sure everyone who tried them will agree.  It was complex and perplexing, both sweet and savoury in a mind and tongue-bending sort of way.  And due to the use of spelt, also a little smug, but in that really great way.
and now I introduce Hannah:
Our kitchen has two chefs. The professional and the wacky. As flatmates for the past year, our kitchen personalities have clearly rubbed off on each other. I for one will now only make coleslaw using a Julienne, I grind my own spices with a Pestle and Motar, and will only use sharp knives at whatever risk to my limbs. In turn Miri finds inspiration in my the-weirder-it-sounds-the-more-I-want-to-try-it attitude. To push me on this she bought me the perfect book entitled 'Good to the Grain' Baking with Whole-Grain flours. Flicking through the book from the back (as all left handers do) the first recipe that caught my attention was 'Olive oil Cake Muffins'. The combination of bitter sweet chocolate, rosemary, spelt flour and olive oil, was my idea of cake fantasy. 

If cake baking was a Sesame Street theme it would be brought to you by the letters W & D and the number 2. 
Because to make cake loaf - in one bowl you sift the dry ingredients in the other you mix the wet ingredients. Then fold the wet into the dry, gently mixed until combined, pour into the cake tin and bake it. 

So now here is that again with the ingredients (NB Measurements are in American cups)

Olive Oil Cake

Prep: Position a baking tray in middle rack of oven and preheat to 180 degrees celcius. 

Dry bowl:  sift together 3/4 cup Spelt Flour, 1 1/2 cups Plain flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt. 

Wet bowl: whisk three eggs, then add -1 cup olive oil, 3/4 cup milk, 1 1/2 tablespoons fresh rosemary, finely chopped and mix. 

Mixing: Fold wet into dry mixture

The best bit: Take a packet of really good chocolate like Lindt 75% and cut into small pieces and mix in to batter. 

Bake: Pour into cake tin or muffin tins and bake for 40 minutes. 

And there you have it - one wacky recipe. 

The results - well you must ask the professional.

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