Monday, September 6, 2010

Breakfast Cake Maybe?

I found a recipe for a butterless rosemary cake in the September 2010 issue of Yoga Journal magazine.  If you have or can get the magazine you'll find the recipe on page 60.  Intrigued, I had to try it.  My sister and I made it for dessert after our turkey meatball and roasted tomato sauce dinner.  From reading through I suspected that the cake might be overleavened but I baked it as directed anyways, just to see.  It is.  If you look in the first picture you can see the center fallen in.  (When cakes have too much leavening the air bubbles grow until they collide, then they collapse.)

I like the flavor ok.  Even with olive oil replacing all of the butter, it's a smidge dry.  I made up a little orange glaze with orange juice and powdered sugar and poured it over my slice.  That made it perfect!  I have some ideas for making this cake again but slightly differently.  Either thyme or lemon thyme will replace the rosemary.  I'll add some lemon zest and a little more oil and take out some of the baking powder.  I'm including the recipe as I'll be doing it next time.  If anyone wants to test it for me and let me know how it comes out I'd enjoy reading what you think.

Olive Oil Lemon Thyme Cake

4 eggs
3/4 cup sugar
3/4 cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons finely chopped thyme or lemon thyme
1 1/2 cups unbleached all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon fine sea salt

1.  Preheat over to 325 degrees F.  Lightly oil a 10" loaf pan and set aside.
2.  In a large bowl or bowl of a stand mixer, beat the eggs at high speed for 30 seconds.  Add sugar and lemon zest and continue to beat until mixture is foamy.  With the mixer running, slowly drizzle in the olive oil.  Gently fold in the thyme.
3.  In a separate bowl, whisk together the flour, baking powder and salt.  Whisk together very well.  Gently fold the dry ingredients into the egg mixture.  Pour the batter into the pan.
4.  Bake for 45 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a skewer inserted in the center comes out clean.  Let cool briefly in the pan, and then tip the cake out onto a rack.  Reinvert to avoid line on the top of the cake.  Let cool completely before enjoying.

1 comment:

  1. most of my friends and family are pancake/waffle breakfast lovers, I, in exchange, enjoy a slice, ok, i admit, sometimes two, of good cake or banana bread with a cup of warm milk
    thanks for sharing this recipe