Monthly Archives: August 2007

Recipe: Espresso cake

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2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled

Directions:

Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.

In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.

Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.

Recipe: Olive Oil Brownies

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I’m not sure where this recipe came from– it arrived in my email today, and Googling doesn’t find a source– but it’s an interesting idea.

Yield: 16 small brownies

4 ounces bittersweet chocolate (at least 70% cocoa)
1/3 cup extra virgin olive oil
1/2 cup flour
1/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla
2/3 cup chopped walnuts (optional)

Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

Melt the chocolate and whisk in the oil. Let cool.

Mix the flour and salt. Beat the eggs and sugar until pale and thickened, about five minutes. Fold in the vanilla and chocolate mixture, then fold in the flour and optional nuts. Pour into the prepared pan and distribute evenly.

Bake for 22-26 minutes The top will be dry and crackly, but a toothpick inserted in the center should still be a little wet. Cool completely.