We had a stockpile of berries needing to be used.
And varietal flours feeling neglected.
For someone who manipulates traditional flours most days, I knew the whole grain versions had to be lonely as they aren’t on the A-list for the pool party. Moreover, my personal tastes are shifting when it comes to baked goods―not just for the healthier attributes of whole grain products but for the flavors they impart.
Flavor, now there’s a great jumping off point.
For this project, I thought it would be a good time to revisit the whole wheat and white whole wheat flours used from this recipe. Before I go any further, here’s a word about storing whole wheat flours: these types are best stored sealed airtight and under refrigeration or in the freezer. The flour contains the wheat germ which carries unsaturated oil content―a component prone to going rancid if stored beyond a few months outside of refrigeration. Always check the “Best if used by” date and trust your nose. For more details, my friend Noelle Carter of the Los Angeles Times wrote this article about storing flour.
To continue the flavor theme, a morning tour of the garden brought a waft of fragrant rosemary my way. A platter of fruit on the kitchen counter had citrus calling out to me. It was clear a path was unfolding. What was that? Did I hear Greek yogurt whisper my name? As I reached to fetch the yogurt and some butter from the fridge I paused―my standby fat of choice didn’t seem right. But I knew of another unusual player that would bring it, make it right; olive oil.
With all the players in place, I embarked on the path before me, manipulating in a non-traditional sort of way, elevating B and C-listers to the A-list. And what a sensational pool party it was!
With wholesome goodness this Orange-Rosemary Pound Cake recipe bursts with flavor. The addition of olive oil lends a savory twist which heightens the zest and fresh rosemary while assuring a moist crumb. Go ahead and indulge with health-minded delight. Superb on its own or it makes an excellent foundation to a stacked berry pound cake dessert.
Ingredients
- ½ cup olive oil
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest (from 1 medium large orange)
- 1 ½ teaspoons fresh minced rosemary
- 3 eggs, room temperature
- 1 cup white whole wheat flour
- ½ cup regular whole wheat flour
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ cup Greek yogurt, room temperature
Instructions
- Preheat oven to 325°F. Grease and lightly flour one 9x5x3 inch loaf pan; set aside.
- In a large mixing bowl beat the olive oil and sugar with a hand-held or stand mixer on medium speed for a couple of minutes. Beat in vanilla, zest and rosemary until well blended. Scrape the bowl. Add one egg at a time beating well after each addition; scrape the bowl. Add the flour mixture and Greek yogurt alternately to the olive oil/sugar mixture beating on medium-low until just combined after each addition.
- Pour batter into prepared pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan on a rack until it can be handled without hot pads; about 10 minutes. Remove cake from pan; cool completely on the rack.
- Dust with powdered sugar, slice and serve.
I nearly forgot! Here’s what came of those berries.
A slice of shingled Orange-Rosemary Pound Cake is topped with fresh mixed berries tossed in a sprinkle of vanilla bean sugar, then finished with fresh whipped cream.
