Monthly Archives: May 2014

Olive Oil Cake with Rosemary and Dark Chocolate (and Orange Mascarpone Frosting, if you like)

There are a lot of ways that you can try to dichotomize people- Right-Brained vs. Left-Brained.  Introverts vs. Extroverts.  Cat-People vs. Dog-People.  (For a while I thought maybe I was an all-around “Animal-Person”, but after much consideration I have come to the conclusion that I am truly a Cat-Person who happens to like some dogs.)

One category that has always baffled me are the people who claim that they are “not a dessert person”.  As someone who, in an ideal world, would conclude every meal with at least a little something sweet, I have a hard time relating to people who claim to never be tempted by ice cream, chocolate, or baked goods.

As I have gotten older, though, my sweet-tooth has developed a more refined palate.  Although there are still a few super-sugary treats I have a hard time resisting (i.e., Dunkin Donuts or Cadbury Creme Eggs), the desserts I really appreciate are the ones that have a lighter touch with the sugar.  Strawberries with balsamic and basil, for instance.

Or this Olive Oil Cake with Rosemary and Dark Chocolate.  I think this is a cake that even the self-proclaimed non-dessert people would like.  It’s not too rich or too sweet, has a nice graininess from the spelt flour, and the rosemary is fragrant and earthy.

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I followed the recipe exactly, so just follow the link above over to The Vanilla Bean Blog.  While you’re over there, spend some time perusing all the delicious-looking recipes.

A technical note: The recipe calls for using a 9 1/2 inch fluted tart pan.  If you are wondering if you can get away with using a 9-inch tart pan, the answer is yes, but the cake will rise above the edge and bake over the side a little bit.  Absolutely no effect on the taste, just not quite as neat, if you’re concerned with such things.  You can also use a springform cake pan with higher sides; you won’t get the pretty fluted edge, but you don’t have to worry about overflow.

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If you are wanting something fancier, you can top the cake with an orange-scented mascarpone frosting, which makes it a little more decadent but still not over-the-top.   I did this for Mother’s Day, and no one complained.  If you should choose to do so…

  • While the cake is cooling, combine 1 pound mascarpone cheese, 1 cup chilled heavy whipping cream, 1/2 cup confectioner’s sugar, and 1 teaspoon grated orange zest (or a little more, if preferred) in the bowl of a stand mixer.  Use the paddle attachment to beat at high speed, until soft peaks form- about 60-90 seconds.
  • Spread frosting on the top (and sides, if you like) of the cooled cake.  This recipe will yield way more frosting than you will need for the cake, but I’m sure you can find a way to use it up.  I’m thinking it would be lovely with ginger snaps or graham crackers….
  • Keep frosted cake chilled and serve within a few hours.

With or without frosting, leftovers of this cake (if there are any) are wonderful for breakfast.

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Filed under Cooking

Trying to Get Some Procrastination Out of My System

What I Need to Be Doing Right Now:

  • Grading my 89 students’ papers
  • Finalizing lectures for tomorrow and Wednesday
  • Preparing for my dissertation proposal meeting on Tuesday
  • Preparing the materials to submit to the Institutional Review Board, pending my dissertation proposal’s approval on Tuesday
  • Cleaning every square inch of this apartment

What I Want to Be Doing Right Now:

  • Baking chocolate chip cookies to test out the Smoked Chocolate Chips I got from MOUTH.com
  • Taking advantage of Nick being out of the house on a Sunday and using his turntable
  • Anything outside in the sunshine
  • Planning a menu for Mother’s Day
  • Shopping for new shoes for summer
  • Playing with these guys

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What I Am Doing Right Now:

  • Absolutely nothing worth noting

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Filed under Life