Olive oil cake

August 24, 2010 § 1 Comment

I have been having a very difficult time with this post. Like much of my writing — essays, newspaper articles etc. — my blog entries usually just flow out. I don’t often mess around with how to phrase sentences. If a metaphor doesn’t form itself, I don’t push it. If a word doesn’t come naturally, I use another and figure I will return to it when the time is right. So when I do hit a block that has me staring at the screen and reforming a single sentence over and over again, changing single words and punctuation marks here and there, I know something is off about my subject matter.

I came home the other day and I decided it was about time I buckled down, started eating healthy again and got back into better shape. I tend to function better under rigid guidelines and tight schedules, and my diet works no different. I’ll get into funks where I eat only oatmeal and insist on just ordering coffee when I meet up with friends. And it may sound strange, but oftentimes I’m just happier that way.

Once I’ve decided to eat healthy again, it’s fairly easy to turn down that piece of sheet cake with the fake, fluffy, brilliantly white frosting and a greasy slice of pizza late at night. I’ve finally made that decision again and I’m sticking with it, and I relish that feeling of control. I relish knowing exactly what goes into every little bite I eat — I like adding the spoonful of sugar myself, measuring out exactly a half cup of milk and simmering a pot of whole grains, knowing that the only other ingredient is water. I like that getting back in shape means falling into a routine of running every day. Sometimes that tight schedule may mean arriving somewhere else a bit late or starting the morning errands two hours later, but it doesn’t mean I’m missing out on anything. It just means that I’m living my life, exactly how I want to live it. So that when I make this cake, with a full cup of extra virgin olive oil, I can cherish a bite or two and then give the rest away.

I understand that this can be a strange approach to food, especially for someone with a food blog. When I started reevaluating what I was eating, I spent some time thinking about this blog and what I was going to do with it. Should I pull a total 180 and start posting recipes from my parents’ 1970s vegetarian cookbooks? Should I instead focus on baked goods with lower butter and sugar content? Or should I start posting food I’ve never even tasted? The thought of abandoning this blog altogether scares me, I have come to rely on it so much that it would feel as though the ground had been yanked out from underneath me. It has been a source of satisfaction and accomplishment when other parts of my life feel like they are falling apart and it has restored my love of writing, which I had once thought was all I wanted in a career. It has given me a lot more faith in myself than two years of college ever did.

Moreover, I never realized starting this blog how quickly one forms a connection with one’s readers. I never realized how many times I would hear “I saw that on your blog,” or that people would ask about my new haircut or my scrapped knee without me ever mentioning it, or that friends of friends would actually read the words I’m writing and make the very same cakes I am pulling out of the oven. I would never want to abandon that feeling of companionship right as I am about to embark to another continent. I would never want to abandon this right before I start learning how to bake with just a stove top and a toaster oven.

But I realize some part of this blog needs to change as I start living on my own. In order for me to continue, and not feel guilty pulling a cake out of the oven for the hundredth time, I need to start feeling closer to the food I am producing.

I realized this as I toyed with the idea of making S’Mores cookies, chock full of graham crackers, marshmallows and Hershey chocolate bars. We bought all the ingredients at the local Safeway, all the while I ignored the quiet voice in the back of my mind, which was saying you could make these all on your own. What I really should have been doing was buying graham flour. That voice in the back of my head finally stopped prodding my thoughts when my hands landed on the matte cover of Good to the Grain, by Kim Boyce. I opened the book — one of the few cookbooks I own that does not sit on the shelf, abandoned — and flipped to the section on spelt flour, where the binding easily fell open on its own to this olive oil cake.

The fruitiness of good olive oil — I used De Cecco Extra Virgin — is paired with deep, dark chocolate and fresh rosemary in this cake, which is at once homey and ground-breaking. The flavor is wholly unexpected and yet, one even begins to think of the olive oil as the sweet note in this cake. I only had a couple bites of a slice and the rest of the cake went to mother’s Italian class. But when a cake is truly worth eating, a couple bites is all you need to feel indulged.

Olive Oil Cake
From Good to the Grain, by Kim Boyce

Dry Mix:
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Wet mix:
3 eggs
1 cup olive oil
3/4 cup whole milk
1 1/2 tablespoons rosemary, finely chopped

5 ounces bittersweet chocolate chopped into roughly 1/2 inch pieces

Preheat the oven to 350 F.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits you sift out. Set this bowl aside.
In another large bowl, whisk the eggs until light. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry ingredients until just combined. Stir in the chocolate. Pour the batter into a fluted tart pan or cake pan (about 8-9 1/2 inches in diameter) and bake for about 40 minutes, or until the top is golden brown and skewer inserted in the center comes out clean.

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