Monday, May 10, 2010

Meatless Monday: Fresh Rosemary And Olive Oil Cake

Happy Meatless Monday!

Now, I'm not typically a big dessert person.  But the other day, I had some gorgeous fresh organic rosemary lurking in my fridge, and it happens to be strawberry season here in California.  So I decided to make a Fresh Rosemary And Olive Oil Cake, which I'd had in restaurants and loved, but never attempted at home. 

As desserts go, this one is on the healthier side, combining fresh rosemary (contains potent anti-inflammatory and antioxidant compounds) and olive oil (healthy fats that help lower cholesterol).  I also used some whole grain flour to add fiber. Finally, I served it with a little whipped cream and fresh strawberries, and boy was it delicious!  Fresh and light, the perfect spring or summer dessert.

Fresh Rosemary And Olive Oil Cake (adapted from "The Babbo Cookbook")

Serves 8-10 people
Prep time: 15 minutes; Bake time: 50 minutes

4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves, finely chopped
3/4 cup whole grain flour
3/4 cup unbleached, all-purpose flour
1 tablespoon baking soda
1/2 teaspoon kosher salt

for garnishing
fresh whipped cream
2 cups fresh strawberries, halved

Preheat the oven to 325 degrees.  Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds.  Add the sugar and continue to beat until the mixture is very foamy and pale in color.  With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently fold the rosemary into the batter.

In a separate bowl, whisk together the flour, baking powder, and salt.  With the mixer on low speed, gradually add the dry ingredients to the egg mixture.  Pour the patter into the prepared pan. 

Bake for 45 to 50 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown, springs back when touched, and a skewer inserted into the center comes out clean.  Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

To serve, place a slice on a place.  Top with a little whipped cream and a generous portion of strawberries.  Enjoy!

Source For Ingredients
organic eggs, organic rosemary, organic strawberries and Mission olive oil from Hollywood Farmers Market

organic whole grain spelt flour, organic all-purpose flour, baking powder and Kosher salt from Whole Foods

organic sugar and organic heavy cream from Trader Joe's

1 comment:

  1. This looks great. I love the combo of the savory rosemary with the sweet strawberry. I bet it would be good warmed up for dessert!