24 May 2013
There is a rare combination of “interesting” and “accessible” in reading recipes that works on me like magic. Before you know it I’m heading for the pots and pans with laptop in hand. This cake was one of those recipes. Rosemary in a cake? I also thought the cake might be nice topped with the vanilla-balsamic strawberry sauce in the pantry.
And wow was I right. The rosemary in my herb garden has approximately tripled in size in the past two months so I used just-snipped rosemary, which was subtle but there. This cake is moist and good alone, but with an assertive sauce it was fantastic. If you’ve been canning like I have, this cake would be the perfect pairing to show off some of your more-complex jams and sauces.
This simple cake is based on several Rosemary-Olive Oil cake recipes I found around the web, but I didn’t have any decent olive oil on hand and I wanted to use some whole grains. I think that using free-range eggs makes a big difference in the richness and color, so use free-range eggs if at all possible in this recipe.
Simple Rosemary Cake with Vanilla-Balsamic Strawberry Sauce
4 large free-range eggs
2/3 c sunflower oil or any other cold-pressed neutral oil, or ghee
2/3 c raw sugar
1/2 c oat flour
1/2 c spelt flour
1/2 c unbleached all-purpose flour
2 tbl fresh rosemary, minced
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Line the bottom of a 9″ springform pan with paper, and butter the paper and the walls of the pan. Heat the oven to 325.
Beat together eggs, oil, and sugar until smooth and light. Sift together the flours, baking powder, baking soda, and salt into the egg mixture. Beat in with a sturdy spoon or spatula just until combined, then stir in minced rosemary. Scrape batter into the springform pan and tap the pan lightly on the side to settle the batter and get rid of any big air bubbles.
Bake for 40-45 minutes, or until a skewer comes out of the center clean. Let cool for 10 minutes and then remove the sides. Let cool overnight if possible. Serve with Vanilla-Balsamic Strawberry sauce or fruit coulis or preserve of your choice.