SLIDER

chocolate rosemary olive oil cake



I've been making a few gluten-free (GF) goodies of late but I've never used a commercial GF flour before. I bought a pack of GF flour a few weeks ago and decided to try it out making something pretty easy - a one bowl cake recipe from Julia Busutill Nishimura.



I've used rosemary with chocolate before but I reduced the amount in the recipe just a little.



I found I needed to use a bit more liquid than suggested in the recipe. I guess that's because the GF flour was primarily rice based. No-one else commented but I could definitely detect a grainy texture in the finished cake however the dark chocolate ganache topping covered a multitude of sins.



Here's the recipe for you which makes a small bundt cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.



Chocolate Rosemary Olive Oil  Cake - adapted from here
Ingredients
100 ml extra virgin olive oil
1 egg
150g natural yoghurt+ 2 extra tbs
150g caster sugar
1 tsp vanilla extract
150g self-raising flour (GF)
25g dutch cocoa powder
1 tsp finely chopped rosemary, plus extra to serve

Ganache
75g 70% chocolate, finely chopped
50ml pouring cream

Method
Preheat oven to 180°C and grease and flour a small bundt tin. 

In a large bowl, whisk together the oil, egg, yoghurt, sugar and vanilla until combined.

Sift flour and cocoa into wet ingredients and add rosemary. Mix well to combine. Pour into prepared tin and bake for 40-45 minutes or until a skewer comes out just clean. Cool slightly in tin and turn out onto wire rack to completely cool.

Meanwhile, heat the cream until just begins to simmer. Take off heat and pour over chocolate. Leave to sit for a couple of minutes and then stir until all the chocolate has melted. Set aside for 10 minutes to cook and thicken slightly. Pour over cake and let drip down the sides. Top the cake with extra rosemary sprigs and flowers. 



The rosemary and olive oil gives an intriguing savoury note to this cake. I wasn't keen on the grainy texture from the GF flour though, so I'd love to remake this some time using regular flour.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian


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