Let’s ask “Eagle Spirit”
You know, when the Indians didn’t know what to do with some predicaments they would go to their elders for answers. They would go to “Eagle Spirit” teepee and smoke the peace pipe and ask about their problems, how to solve them. I have my own “Eagle Spirit”… Google. I use Google at least a hundred times a day, for every type of question, or doubts. To find an address, to locate the best hairdresser, to translate words, to find an image reference, to convert measurements, to find out what kind of evil bug is killing my lemon tree. And yes…Eagle Spirit will give me the answer and I don’t even need to smoke the peace pipe. If I had a tribal name it would probably be “ Sitting with a keyboard” or “ Whisking the cake”. Why I decided to talk about Google? Well it’s only fair; I have been all over the web looking for the best, most moist and delicious, olive oil cake. And I have tried a few recipes but nothing can even compare to this. This recipe is from the book “Pastries from the La Brea Bakery”. I absolutely love it, it smells delicious and taste even better. Enjoy.
Rosemary Olive Oil Cake
- 1 tablespoon of rosemary finally chopped and few springs for decoration.
- 1 ½ cups granulated sugar
- 2 cups + 2 tbsp unbleached pastry flour
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ½ cups extra-virgin olive oil (the better the olive oil, the better the cake)
- 1 ½ cups whole milk
- 3 large eggs
Center an oven rack and preheat the oven to 350F. Lightly coat the tart or tartlet pans with olive oil. Set aside.
In a large bowl, rub together the Rosemary and sugar until the sugar is moist and fragrant. In a sieve, combine the flour, salt, baking soda, and baking powder. Sift over the sugar. Whisk to combine the dry ingredients, then make a well in the center. In a large liquid measuring cup, combine the oil, milk, and eggs, whisk to combine, then pour into the well in the dry ingredients and slowly draw in the flour mixture, whisking until incorporated. The mixture should be fairly smooth before you draw in more flour. Mix well. Pour the batter into the prepared molds using ½-cup measuring cup as a ladle. The molds should be three-quarters full. Place the molds on a large baking sheet, half an inch apart. Bake for 35-40 minutes until nicely browned and firm to the touch.