Sunday night was the premiere of “The Next Iron Chef”. I was so excited, I could hardly contain myself. Yes, I am a nerd and little things like that make my day. I have previously stated that I am not a reality TV kind of gal, BUT, when it comes to the Food Network – well that’s a whole different story. I love: The worst cooks in America, The Next Food Network Star, Chopped…I could go on. Here’s the thing; I love these shows because they really show how creative people can be with food, it’s not about the drama (usually). It’s about making something taste spectacular. THAT is what I love.
About the premiere…I was a nervous wreck. Why? you ask? Well, you didn’t, but I’ll tell you anyway. I LOVE all these chefs, out of 10 chefs I “follow” 8 of them. (2 of them I don’t really know) So who will I cheer for? Who will be my favorite?…oh the drama!
Ann Burrell: LUV HER. so funny and talented
Michael Chiarello: Great chef, original and from the wine country!
Alex Guarnaschelli: knows her food and has a way with words, makes you want to devour her food
Chuck Hughes: oh my oh my oh my….my little Canadian cutie 😉
Robert Irvine: first off…check out the bod! Amazing Chef
Beau McMillan: something about that Boston/Mass. Accent….reminds me of Good Will Hunting (I am a mess)
Marcus Samuelsson: great chef, wonderful personality, friendliest smile….oh dear…
Geoffrey Zakarian: sexy nerd alert! wonderful chef and like an encyclopedia of food knowledge!
The two chefs I don’t really know: Elizabeth Falkner and
Spike Mendelsohn….but I’ll be cheering for them as well. (sorry about the spoiler but Spike is DONE!)
I was glued to my TV tonight for the premiere and I wanted something special to eat while I marveled at the amazing talent of these 10 chefs. I made myself an Olive Oil Cake.
For the cake:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping tablespoon fresh rosemary chopped finely
1 lemon zest
3/4 cup sugar
3/4 cup olive oil
1/3 cup milk
3 large eggs
1/2 lemon juice (keep other half for glaze….YUM)
2 tablespoons olive oil
1/2 lemon juice
1 cup powdered sugar
For the cake:
Preheat your oven to 350 degrees F. Butter and flour a Bundt cake pan. Set aside.
In a large bowl mix your flour, baking powder, baking soda, salt, fresh rosemary, and lemon zest. Set aside.
In your mixer blend your sugar with your olive oil and milk. Carefully add your eggs one at a time. Add your lemon juice. Finally add your flour mixture at once. Combine everything well, finishing by hand. The color of your batter will be a wonderful yellow color with beautiful little green specks from the rosemary. Bake in your preheated oven for 45 minutes. Let your cake cool at room temperature for about 1 hour prior to adding your glaze.
For the glaze:
In a large bowl mix your powdered sugar with your salt, lemon juice and olive oil. Gently pour over your cooled cake.
I absolute love fresh rosemary and lemon, and this cake truly delivers amazing taste. The loveliness of the olive oil gives an amazing aroma to this cake. Perfect!
Note: this is not an extremely sweet or super rich cake, definitely more of a “afternoon tea time” treat.
Printer Friendly: Olive Oil Cake
Peace and 9 to go,