As I head into week five (six?) of law school, things are starting to get serious.
Three legal pads full of writing assignments and case briefs, a comprehensive midterm one week away, my favorite book bag discarded because it wasn’t up to hauling around 80+ pounds of books at a time —
of course, all of this pales in comparison to Second Grade.
There is soccer practice, as evidenced by the tangle of shoes and shorts I stumbled over the other night.
There is science!, which means there are petri dishes and vials, slides and cover slips, tweezers and specimens — all scattered across the kitchen table for long, indefinite stretches of time.
Nina and I took a break from our serious endeavors to make this cake.
Olive oil cake with bittersweet chocolate and rosemary
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Another adaptation from my rainy day, desert island, if I could only choose one cookbook, Good to the Grain.
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Olive oil for the pan
3/4 cup almond meal flour
1 1/2 cups spelt flour
3/4 cup natural cane sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon fresh rosemary, finely chopped
3/4 cup plain, unsweetened soy milk
1/2 cup olive oil
2 tablespoons plain, unsweetened soy yogurt
1 tablespoon apple cider vinegar
5 ounces bittersweet chocolate (60-70% cacao), chopped into 1/2-inch pieces
Position a rack in the center of the oven and preheat to 350 F / 180 C. Oil a 9 1/2-inch fluted tart pan. If your pan does not have a removable bottom, line the bottom with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and soda, salt, and rosemary. In another bowl, whisk together the soy milk, olive oil, yogurt and apple cider vinegar. Add the wet ingredients to the dry, gently mixing until incorporated. Fold in the chocolate. Pour the batter into the pan and smooth out the top. Bake for 40 minutes, or until the edges have started to brown and a skewer inserted into the center comes out clean. Let the cake cool before cutting — unless you don’t mind an ooey gooey mess of chocolate.
Prep time: 10 minutes | Cook time: 40 minutes