And I knew just what I wanted to make: an olive oil cake. Jo and I had a very lovely dinner at Good Earth last night (thanks again for the potholders, Jo!) and decided to try the very intriguing dessert listed on their sampler dinner. But where would I find a recipe. Enter... a new cookbook!
Tricia had recently recommended a cookbook to me called Good to the Grain, Baking with Whole-Grain Flours. That girl understands my cooking predilecations! I bought a copy and have had a good time looking at all the recipes. And lo and behold... there was the recipe I wanted.
The original Olive Oil Cake recipe calls for 1.5 T chopped fresh rosemary and 5 oz chopped bittersweet chocolate. Knowing my parents' taste buds, I opted for lemon zest instead. I also had to substitute whole wheat flour for spelt flour. The recipe calls for baking in a 9.5" fluted tart pan, which I do not possess, so I opted for an 8" square baking pan. (Do the math... the areas of the pans are pretty close.)
Olive Oil Cake
Mix together dry ingredients:
3/4 c whole wheat flour
1.5 c all-purpose flour
3/4 c sugar
1.5 t baking powder
1/2 t kosher salt
1 c olive oil
3/4 c milk
1/2 T lemon zest
and fold into the dry mixture until just combined. Pour into an 8" square baking pan greased with olive oil. Bake for 35-50 min or until golden brown on top and start to brown at the edges.
Would I make this recipe again? Count on it, gentle readers! This made a very moist, delicately flavored cake that received high marks from the parents and myself. And yes, they were grateful I had decided against rosemary & bittersweet chocolate. :P