Last weekend, I took my dog Casper over to Candy and Dennis’ house to hang out for a little while. As you’d expect, Candy had something tempting for me to enjoy–her new Rosemary Vanilla Bean Olive Oil Cake. Well, I swooned. My experience with olive oil cakes has mostly focused on citrus. This was a completely different animal that as she says below can be enjoyed as a sweet or savory treat. Actually, I’m rambling on too long. Let’s hear Candy’s take on her cake:

I do not personally care for overly sweet desserts but do occasionally like a bit of sweet to linger over and enjoy after a meal.

Summer fruit and herbs mean lazy brunches and conversation and music in the back yard or garden, so I am always on the lookout for ways to incorporate ingredients from my garden onto the table for guests and family.

I love baking with olive oil and have used my trusty Escoffier-based recipes for decades of baking, using blood oranges and fresh thyme, or my default summer ingredient, lemons.

I ran across this clever twist from Janelle Maoicco of Talk of Tomatoes that features fresh rosemary, vanilla bean, and the astringency of a cup of white wine, which introduces a way to skew the cake into a savory option. Now it may be offered either as a sweet cake dusted simply with confectionary sugar and accompanied by fresh berries or fruit curd, or it can go savory with salty touches like bacon, a charcuterie platter, sensual cheeses, and spiced nuts. Have fun with this one. This simple, refreshing cake option now had my full attention and I have enjoyed serving it to sometimes surprised and always delighted guests, family, and clients.

It is now yours to enjoy and share.

Thank you, Janelle Maoicco! (Always credit the Source of your inspiration.  Change the way the world eats!)

This cake is simple and straight forward. It takes just minutes to assemble, and is visually stunning with fresh herbs on a plate. Serve in small pieces.  It keeps well for days. Welcome to Summer!

Candy’s Rosemary Vanilla Bean Olive Oil Cake
Adapted from Janelle Maiocca’s Rosemary Olive Oil Cake

Ingredients
2 cups sugar
4 eggs
1 cup olive oil
1 cup white wine
2 1/2 cups flour
1/2 teaspoon salt
2 1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 vanilla bean
2 tablespoons chopped rosemary

Directions
Preheat oven to 350°. Spray inside of 9-inch cake pan with oil or non-stick baking spray. Line bottom with parchment, then spray again. Note: this fills a 9-inch cake pan plus a small loaf pan so plan on filling a 9- inch cake pan or 3 to 4 small loaf pans or make some overflow muffins. (Next time I will make small loaves, plus a few muffins. Just fill containers leaving an inch for cake pans and loaves, and 1/2 inch headspace for muffins.)

Beat sugar and eggs, then add oil, wine, flour, salt, baking powder, vanilla extract, and vanilla bean seeds,  plus rosemary. Beat for one minute. Pour into pan.

Bake 30 minutes until cake begins to pull away from sides (it may take a little longer, but keep an eye on it, making sure it doesn’t jiggle in the middle and passes the ‘toothpick’ test). Remove from oven and let cool.

This cake is scrumptious. I was thinking it would be savory or subdued (Italians have a penchant for subdued cakes and snacks, leaving the overtly sweet tones to treats like cookies, limoncello, and Vin Santo, but in fact, it has a slightly sweet note. You could pair this cake with a creamy cheese, lemon curd, marmalade, fig relish, or even salty bacon. It would be perfect for breakfast or to end a rich meal.

Do you make olive oil cakes? How do you flavor them?

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This past weekend, our Candy Wallace taught at cooking class at the Cardiff Greek Festival. The class, called “Drop the Butter” Baking with Olive Oil, featured Candy demonstrating how to make a cake using olive oil instead of butter both for flavor and health. Candy was invited to show off this technique by friend and cooking teacher Mary Papoulias-Platis, who is also a certified olive oil specialist. The class was one of eight free Greek cooking classes held at the festival over the weekend, and Mary said each one drew 50 to 60 people.

The cake, as you can see from the recipe, is extremely simple to make and you can easily change up the flavors. During her demo, Candy made the cake with orange zest and thyme. But, she pointed out, you could easily bake it with lemon and rosemary–or any other citrus/herb combo you like. She also topped it with orange marmalade and at the demo, sprinkled it with powdered sugar.

Olive Oil Cake
by Candy Wallace
Yield: 1, 8-inch cake

Note: This can be made with oranges and thyme or lemon and rosemary combinations.

Ingredients

1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons orange zest (lemon can be substituted)
1 1/3 cup granulated sugar
1 teaspoon finely chopped thyme or rosemary (optional)
2 eggs
2/3 cup whole milk
1/4 cup olive oil
1/2 cup orange marmalade

Directions

  1. Pre-heat the oven to 350F degrees.
  2. Sift the dry ingredients together and set aside.
  3. Rub the zest and sugar between your palms to release flavor and oil in the zest into sugar and then add the eggs, milk, and olive oil. Add the flour mixture and mix until combined.
  4. Pour into a greased and lined 8-inch baking pan.
  5. Bake for 35 to 45 minutes at 350F degrees until golden brown and the cake starts to pull away from the sides.
  6. When the cake is slightly warm cover with orange marmalade and serve.

Have you ever substitute butter for olive oil when baking? What was the dish and how did it turn out?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

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