Monday, October 25, 2010

life events and lemon loaf

Straddling the line between savory and sweet, it's where I often love to be. It's a bit cake, a bit bread, bright lemon, woodsy rosemary, fruity olive oil, a touch of salt. It's unexpected.

Foods that surprise me are often the ones I find most memorable. Unusual flavor combinations, strange ingredients, or foods that don't sound like they would work, but they just do. Lemon, rosemary, and olive oil is not a particularly unusual combination, but perhaps in the context of a cake it's a little surprising.

It's corny to say, but surprising combinations are a lot like J-Cat and me. Who woulda thunk, 13 years after first meeting, after all that time that I thought we were a combination that didn't work, we did. So we did a little surprising of our own a couple of weeks ago when we went here:

The rest is history, and the recipe is after the jump:


4 eggs
3/4 cup granulated sugar
zest and juice of 1 lemon
1/2 cup extra virgin olive oil
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 sprigs rosemary leaves, finely chopped

Preheat the oven to 350 degrees. Grease a loaf pan or line with parchment paper. Using a hand mixer, beat eggs in a large bowl until frothy, about 1 minute. Add the sugar and beat another couple of minutes until thick and pale. Add the lemon juice, zest, and olive oil and mix until well incorporated.

In a separate bowl, whisk together the flour, baking powder, salt, and chopped rosemary. Add the dry ingredients into the wet, stirring with a wooden spoon just until incorporated. Pour into prepared loaf ban. Bake in center of oven for 35-40 minutes until golden brown.

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