I'm currently on a sourcing trip related to QUITOKEETO - three cities, ten days - with two long flights as bookends. More details, maps and pics to come! It was a bit of a scramble to get out the door this time around, but the last thing I managed to add to my luggage was a little parcel containing four thick slabs of Kim Boyce's Rosemary Olive Oil Cake. You might remember it from years back when I originally posted it here shortly after Kim released Good to the Grain. The cake is still a favorite of mine all these years later.
Incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks. It's one of those cakes that is both distinctive and memorable in an understated way. The rosemary is the wild card factor here, and it permeates the cake in a subtle but steady way, not at all overpowering. Bonus points for the cake being a breeze to make - ten minutes tops to get it in the oven. Perfect when you're trying to pull things together for a trip.
I made a few minor tweaks to Kim's original recipe, and you can see them integrated into the recipe below - most are stylistic more than anything. And I converted the recipe to weights for some of you. I wanted to bake it in a vintage baton cake pan I found in Portland a few years ago (my $1 pan!), and aside from a slightly longer baking time, that was no problem. I also decided I wanted more chocolate visible on top, and a bit of a sugary top crust.
Congrats on the much deserved James Beard Award nomination Kim! xx -h
Continue reading Rosemary Olive Oil Cake...from 101 Cookbooks http://ift.tt/1lJwgUJ
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