I’m super proud of myself!
Tonight, after two weeks living in our new house in Los Angeles, I finally broke down and was intentional about setting up a GREAT blog post.
I’ll admit: I’ve gotten really lazy the last year, taking pictures of my inventions and such with my smart phone (Windows Nokia Lumia 920; 8 megapixel) and didn’t try super hard to get any good pictures (my apologies!). If I got a good one then that was a bonus. But my excuse is: I knew in my last house that–even when I tried–it was no use because the lighting in my kitchen was terrible (most of the time the fluorescent ceiling light didn’t even WORK). And usually my cooking inspiration was at 10pm when the sun had already set so I couldn’t just take the plate outside…
Well, this time is different. There are literally seven light switches to turn on various lights in the kitchen in our new house, including recessed ceiling, over sink, under counter, over stove, over fridge, over dining room table and over bar.
That’s a lot of lighting for one room!!!
And can I just say It’s AMAZING to take pictures INSIDE that look good!
Excitedly, I took out hub’s Canon Rebel to capture the experience of making this new recipe, Rosemary Yoghurt and Honey Cake, inspired by Cupcake Jemma on Jamie Oliver’s FoodTube. I’ve noticed lately that many food bloggers get their inspiration from each other, uniting like a community and swapping recipes. But honestly, I prefer videos because I am a visual learner; I like to see what people are talking about.
Watching someone do something helps me understand how to imitate them. Like this cake for example; I’ve never made such a perfect quick bread the first time! Usually my recipes are trial and error, even when following the recipe. Aaaand It doesn’t help that I tend to change little things and mess up the chemistry…
And the chemistry is what was worried about in this recipe. Before I began, I had to convert all of Jemma’s measurements from metric to “American” units. This I did by using a conversion calculator; my new favorite thing! I love this site, compared to others I’ve read, because it actually takes into account specific ingredients. E.g. 1 cup of yogurt and 1 cup of flour would weigh completely different on a scale; so if you happen to use this conversion site, make sure you select the correct category of ingredients to convert.
Not only did I convert the measurements, I also applied some modifications. I wanted to use whole wheat flour instead of all purpose; and I was afraid the bread would be too sweet with the glaze so I reduced the sugar from 1 1/3 cups to 3/4 cups. I also didn’t have self rising flour, so I added some extra baking powder. And randomly didn’t have baking soda, so I compensated with an additional half-teaspoon of baking powder. I also only had 2 medium eggs, not 3 large eggs; maybe the bread would have held together a little more if I had but I really didn’t notice. And finally, I added lemon juice to both the bread and the glaze, which was AMAZING.
So regardless of my modifications, I believe the reason I got it right the first time around is because I watched Jemma make it. And maybe–just maybe–I’ve been taking my How to Bake research to heart!
Before I share the recipe, I wanted to address an ingredient you guys might be hesitant about: olive oil. Now, if you’re like me, you associate this ingredient with garlic bread and Italian or Mediterranean Food, not baking. And it’s true, olive oil isn’t used a whole lot in cakes or brownies because of it’s strong/deep flavor and bit of heaviness.
But believe me when I say that this recipe is PERFECT to use olive oil. I think that if you used normal vegetable or canola oil it would not taste the same at all. The olive oil gives each bite a certain richness, combined with the rosemary and lemon, that just makes you happy every time the flavors touch your tongue. My friends couldn’t stop raving about this cake when I shared it with them!
- 3/4 c. olive oil
- 1 1/2 c. yogurt
- 3 large eggs
- 1/2 tsp vanilla
- juice of 1 lemon
- 2 1/3 cup flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 3/4 c. granulated sugar
- sprig of rosemary, chopped
- 1/2 tsp nutmeg
- pinch salt
- 1/2 cup yogurt
- 3 cups icing sugar
- 1 TBS runny honey
- juice of half lemon
- Mix olive oil, yogurt, eggs and vanilla well. Add lemon juice and stir again.
- Sift/whisk dry ingredients separately. Combine dry into wet ingredients. Mix very well.
- Pour into a greased loaf pan. Bake at 340F for 45 minutes or until a skewer inserted into the center comes out clean.
- Let cake cool for 10 minutes in the pan before inverting it onto a cooling rack with a board or cookie sheet (with a lip) underneath to catch drips.
- Stab the cake all over with a skewer. Drizzle runny honey over the cake; then pour half the glaze over the top. (Save the rest of the glaze for serving.)
- Serve cake warm with an additional drizzle of glaze.