rules of life and a rosemary olive oil cake

Rosemary Olive Oil CakeMy new rule is that I’m going to try to go to bed by 10pm to read…

But never mind that. I want to talk about this rosemary and olive oil cake which I found on the food blog What’s Cooking – the food blog of Amanda, an NYC lawyer and writer.

Her photographs are serious works of art. If you don’t believe me take a quick look at this shot of lavender and rosemary. And she’s a fabulous cook. I know because I cook her stuff. Like this cake.

I made the recipe pretty much exactly as Amanda did – except I didn’t have any lavender and I used brandy instead of Grand Marnier. I did look longingly at some lavender growing in a front garden down the street but in the end – I just used my own rosemary which I grow year round in a pot. It was a gift from a good friend. This is a beautiful, moist cake which feeds a crowd and also freezes well. Don’t hesitate to use at least 1 tbsp of chopped rosemary – the flavour is not overpowering at all.

Rosemary Olive Oil Cake

What you’ll need: springform pan or equivalent, whisk, grater

  • cups all-purpose flour
  • 1 3/4 cup sugar (you will likely need this even though it seems like a lot – it makes a big cake)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cup extra-virgin olive oil
  • 1 1/4 cup milk (I used almond milk)
  • 1 1/2 tablespoons rosemary, chopped
  • large eggs
  • 1 1/2 tablespoon grated orange zest
  • 1/4 cup fresh orange juice
  • a splash of brandy if you have it on hand

Heat the oven to 350° F. Grease a 9-inch springform cake pan.

In a bowl, whisk the flour, sugar, salt, baking soda, baking powder, and rosemary. In another bowl, whisk the olive oil, almond milk, eggs, orange zest, juice and brandy. Add the dry ingredients; whisk until just combined. It seems like a lot of liquid but don’t panic. It all works out in the end.

Pour the batter into the prepared pan and bake for about 40-45 minutes – then check – and return to oven if necessary. Should bounce back when gently pressed and a cake tester should come out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. Dredge with icing sugar. Serve it to your friends and family and if there’s any leftover – send it away with them in the spirit of J.M. Barrie.



29 thoughts on “rules of life and a rosemary olive oil cake

  1. What a beautiful post and a some stunning shots. I will take this as a birthday gift, as you posted this on my birthday. It’s unbelievable timing because I read your quote and thought, “wow that’s my philosophy”. It really takes an amazing amount of internal strength to be just a little kinder than necessary, but the rewards are infinite. I also agree about the wisdom of authors that transcend space and time to bring you exactly the knowledge that you need. I am so honored and flattered by your kind words and sentiments. It really is a true gift to be recognized for who you are. I’m literally so touched. Un beso. Thank you. You are a kindred spirit.

    1. Happy, happy birthday beautiful Amanda! How incredible that all day long (I started this post this morning and left it – then came back) you’ve been on my mind. Synchronicity. You ARE a kindred spirit. xo

      1. Thank you so much, Lindy. I’m so touched. An unexpected gift. It’s funny, my dad actually opened my eyes to the fact that “some of your online friends may be better friends than some of those with whom you spend your time.” Very prescient, Dad. 🙂 I’m so glad the cake was a hit. I too, scout out people’s landscape and contemplate trespassing and theft to get lavender and rosemary. Better to get it as a gift.

  2. It is a great rule, J.M. Barrie came up with. I think it’s a good idea to occasionally ponder our personal rules of life, just to put things in perspective. And eating well is at the top of my list too! I love Amanda’s food & blog too. One of my favorites and I look forward to every post! Now I feel like making a mess of the kitchen and whipping up one of these cakes. I have everything on hand…except the brandy. Nice post Lindy. 🙂 Seana

    1. This is the real reward of blogging – it isn’t just the inspiration and the food I find – but more importantly – the connections. You’d love this cake Seana – it’s a little along the lines of your honey and rosemary cake. So I also thought of you when I made this cake and put the first forkful in my mouth. I’ll spend some time tonight catching up on your world. Went fleetingly past the pea and herb salad (you salad machine!) and know for sure I will be making it this week. Just love it when you check in Seana. xo

    2. Funny, Seana that you’d be the next to comment. Both of you have been huge inspirations to me as well, both food-wise and personally. It’s really amazing how the connections you make with people can sustain you as much as food can 🙂

  3. I love this. I’m quite fond of literary quotations myself… but can I say I’m inspired by many of them? I’m not sure.. I do know that I’m moved by so many of them, especially the quotations that I feel pertain to what is going on in my life at that given moment… Can we say that “inspired” and “moved” are the same? I don’t think so. At least I don’t think so in my simple mind…

    I like this quotation by J.M. Barrie…and can honestly say that it is inspiring… it makes me think about my actions, my attitude, my compassion…or lack there of..on all three counts. Yes, I do believe I should be a little kinder than what is necessary. I should make it a new rule for me. Thank you for that.

    And this cake… so beautiful…thank you so much for introducing us to Amanda’s blog… Just a couple of minutes visiting her blog made me know that I need to go back and catch up on what I’ve missed. Gorgeous photos… wonderful recipes. And of course, if you love her, then I love her too. ❤

    Wonderful post. ❤

  4. I love the cake, I love the quote and I love Amanda’s blog, I was sidetracked because I clicked on the link and went to her blog and saw that I was following but never get notifications of posts, hmmmmmm…. well Amanda I apologize for not ever commenting but I never got a notice, So to make a long story short I went to blogs I follow and found a whole slew of them including yours Amanda that had the notifications turned off, hoping I get your lovely posts from now on, Seana, you know I love your blog madly!!

    1. SO much blog lovin’ going on. So fabulous. I am behind again though – and need to find out what you are up to Suzanne. And here it is, said I wasn’t going to be on my computer after 10pm – and it’s 10:44pm. Breaking all the rules… all the time! ❤

  5. LOVE that you are using the rosemary!!! Would love to continue to cook together and share my garden!!!!

  6. Lovely post, Lindy. I also love the quotation you chose, and I’ve been able to check out for myself that Amanda IS the kindest person! Her blog is wonderful, I love her writing, the pictures, the recipes, everything. Eating well is a rule on my side of the ocean as well 🙂
    What a nice recipe to have chosen, I love rosemary and olive oil, but have yet to turn them into cake some day.

  7. I often choose between lavender and rosemary, but never thought of combining the two. I would love to try this cake. And if you want some lavender, I have a lot and you are welcome to some. Just let me know. And thanks for the link to Amanda’s blog.

    1. Hilda – what a sweet offer. Thank you. I had lavender in my last garden but this year, living in limbo, I only have a couple of patio pots on the go – and none of them with lavender. Next summer! Today it’s thyme I’m needing and I miss going to the garden to get it. On my way to the market in Kingston!

    1. Had to go and look at the title again! Funny how a few years ago the idea of olive oil and rosemary in a cake would not have been so inviting. So interesting the constant evolution in tastes and cooking, isn’t it?

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