Olive Oil Cake w/ Dark Chocolate + Rosemary

March 16, 2011

Early March seems to be the deadest of winter – apples and pears are gone, citrus is overwhelming and dwindling, berries are on the horizon but have yet to possess their sweetness. Bananas are, bananas. The pantry is longing for inspiration, but still the show goes on and we must eat! And so, as I was flipping through Kim Boyce’s book, Good to the Grain, I was pleasantly surprised to see that, even in this space between seasons, I had all of the ingredients to create a bit of multigrain magic. This was the first recipe that I tried from her book, and decidedly it was the first of so so so many others.

This recipe is a nice surprise – a gentle balance of sweet and savory that accompanies tea and coffee well, and won’t break the calorie bank or bonk you out if you enjoy it for a snack — mulitgrain flours, and the easily digested olive oil that makes this cake so moist are great choices for your body, and for the flavor, texture and character of this pleasant anytime cake. If you have never made an olive oil cake before, take it from the Italian and Sicilian grannies – this moist cake is worth a shot.



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