Kelly the Culinarian: Stand Mixer Sunday: Rosemary Olive Oil Cake with Lemon Glaze Recipe

Sunday, January 12, 2014

Stand Mixer Sunday: Rosemary Olive Oil Cake with Lemon Glaze Recipe

It's time for another installment of the Chicago Food Swap today! I'm really excited for this swap because it's an advanced swap, meaning it's for people who have attended a swap in the past. So it's time to bring my A game.

I searched my cabinets and the interwebs to come up with a delicious, gourmet approach to this swap. I love desserts, so I knew I stick with my tried and true. However, this dessert has a bit of a twist.

The inspiration for this came from the abundance of rosemary I have growing inside. Despite the fact that it's the dead of winter, my rosemary continues to flourish. I also happen to have three bottles of olive oil open, so the cake was a done deal. I added the lemon to bring a tart taste to the cake and a fresh finish to these cakes.

Because this is my offering for the food swap, I make a cupcake version of this recipe. It's much easier to swap individual portions than an entire cake, but if you're making this at home or for a party, it would be just as awesome as a bundt cake or regular cake. Just adjust the cooking time accordingly.

Also, the glaze is a must. The cake itself is not that sweet - if you're thinking of a spectrum of dinner rolls to chocolate birthday cake, this is closer to a nice sweet roll than a dessert. The glaze not only brings this securely into the dessert realm, it also seals in the moisture of the olive oil and adds a burst of bright flavor.

Rosemary Olive Oil Cake Recipe

2 1/4 cups flour, sifted
3 Tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup vanilla almond milk (or regular milk, this is just what I had)
Zest of three large lemons
1/2 cup fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs

In a large bowl, whisk together the flour, rosemary, baking powder, soda and salt, then set aside.

Add the sugar, olive oil and milk to the work bowl of your mixer. Zest the lemons over the bowl to capture all the essential oils, then add the juice and extract. Turn the mixer on low and mix the ingredients until combined. Add the eggs and mix for another two minutes before adding the dry ingredients slowly.

Grease whatever vessel you'll be baking in well, then pour the batter in and bake in a 350-degree oven until the edges are brown and the cake is set. It took about 22 minutes for the cupcakes.

Remove from the pan and allow to cook. In the meantime, make the glaze.

Lemon glaze recipe
1 cup powdered sugar
1 Tablespoon fresh lemon juice

Mix the ingredients until smooth. Spoon over finished cakes and allow to set before enjoying!

2 comments:

Losing Lindy said...

I can't wait to hear how the swap went. I have to say this looks amazing. I don't have a mixer..nor the room for one, but you always make me want one.

Maggie Wolff said...

My rosemary plant is going CRAZY too!!! My other plants are either just doing OK (oregano, mint) or have seen better days (basil, thyme). And I have some lemons ... might have to try this!!