I made Kim Boyce's olive oil cake with rosemary and chocolate recently and we loved the cake but did not like the rosemary in the cake. I

would like to make the cake again without the rosemary. Any suggestions? The cake is an olive oil cake with spelt flour and chopped chocolate.

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Stephanie G
Stephanie G August 19, 2011

What I meant to say is, do you have suggestions to replace the rosemary?

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Queen of Spoons
Queen of Spoons August 19, 2011

More traditional flavor combo, but how about orange zest?

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SKK
SKK August 19, 2011

Basil would be great or cayenne or dried red peppers. Also lemon zest or lavender.

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Stephanie G
Stephanie G August 19, 2011

Oh! I'm so torn...so many good suggestions. I love the lemon or orange but I am very attracted to the red peppers too...

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SKK
SKK August 19, 2011

Try all three, and have a taste-test with friends!

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olive2eat
olive2eat August 19, 2011

I'm curious if you thought the rosemary was overwhelming or you just didn't like it in this cake. Sticking with the herb theme I would try bay leaf, thyme, or savory.

Now if you thought the rosemary was overwhelming I'd say infuse it in the olive oil but then again I don't know the recipe.

For me Queen of Spoons takes the cake I'd go for the orange. I'm not sure how it would pair with the olive oil but I know it would be awesome with the chocolate.

Please report back with your results.

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nogaga
nogaga August 19, 2011

Stephanie G, any chance of you posting that recipe? It sounds so tempting!

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SKK
SKK August 19, 2011

@nogaga Google it and it will show up in Kim Boyce's blog as well as 101 cookbooks.

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nogaga
nogaga August 19, 2011

Thank you SKK of the beautiful cat!

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SKK
SKK August 19, 2011

@nogaga, Tom the Cat says thank you!

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boulangere
boulangere August 19, 2011

Thank you nogaga and SKK. I was about to post the same question. Great cat, by the way.

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Stephanie G
Stephanie G August 20, 2011

To olive2eat: I LOVE rosemary. Have it in my backyard. In my opinion, it did not go with the chocolate. The cake seemed to have an identity crisis! However, I seem to be in the minority in this opinion. I would encourage everyone to purchase this cookbook, Good to the Grain. I have had it for about a year, and I have actually made about 40% of the recipes. I love the book. The photography is beautiful and the recipes are delicious.

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Nancy
Nancy December 9, 2014

try one with lavender and lemon Timesofisrael.com/a-drizzle-of-olive-oil-in-a-batch-of-tea-cakes/ or Sauternes and peaches http://books.google.ca/books?id=X-GcbWY-2vsC&pg=PT88&lpg=PT88&dq=olive+oil+sauternes+cake+chez+panisse&source=bl&ots=W1_NN4g7ZM&sig=npVUgcFnniWhtOLEwSoxymRXtTc&hl=en&sa=X&ei=9MOGVKqsDYGsyASbo4GgAg&ved=0CGwQ6AEwCQ#v=onepage&q=olive%20oil%20sauternes%20cake%20chez%20panisse&f=false...both are good. Also, I sub olive oil for other fat in standard quick-bread recipes (zucchini, carrot, etc) and you can use whatever spicing you like in that range - cinnamon, ginger, nutmeg, cardamon etc

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Nancy
Nancy December 9, 2014

also here's a chocolate cake that works with canola oil in the original which would easily take olive oil instead...http://www.egglesscooking.com/2010/01/06/vegan-chocolate-banana-cake/

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