blueberry, hazelnut and rosemary cake

In my limited experience with oil cakes, they do often seem to come out a bit on the heavier side; moist but also a little bit solid. The olive oil cake from Bouchon Bakery has seemed to be a particular exception; very light and without the oiliness to the crumb that can accompany other oil cakes.

I was hoping to replicate that with this adaptation, but I didn’t. The crumb was very moist in a way that seemed to be eggy, sort of like a clafoutis (if I remember/imagine what a clafoutis is like correctly) despite that there weren’t too many eggs in it–in other words, this cake was rather heavy.

Part of the blame may be baking the cake in a round cake pan instead of a sheet pan, and thus resulting in a much thicker cake. Blame can also be assigned to the blueberries which inevitably weighed down the cake, and the hazelnut cream spread over top.

However I did really enjoy the flavours. The hazelnut cream (a carryover from last week) on top gives the cake a very sweet and crisp and pleasant top crust, and the cake itself isn’t too sweet so the blueberries and the top make it a nice breakfast-y sort of cake. Or dessert-y sort of cake. Either works.

And happy Fiesta Friday! I always love FF, hosted by the incredibly hospitable (who else can have the energy to hold a party every week!) Angie, the Novice Gardener. I’m especially excited as this week I have the honour of cohosting! This is my first time, so luckily I’ll be doing so alongside Jhuls, the Not So Creative Cook, who has always been such a sweet and welcoming cohost!

If you haven’t yet heard of Fiesta Friday or gathered your courage to join, it’s the perfect week for you to start. Fiesta Friday is a chance to share something delicious (or crafty! or inspiring!) that has made your day a bit more special. Take a look at the guidelines here, link up your post at the current 71st fiesta, and be sure to link back to Angie, Jhuls and I, and tag your post with Fiesta Friday. (Doing all this will make sure you’re eligible to be considered for a feature!)

Most of all you’ll be able to join a lovely and supportive group of bloggers–and it is this which makes Fiesta Friday so spectacular.

Blueberry, hazelnut and rosemary cake

Loosely adapted from Bouchon Bakery’s olive oil cake (Thomas Keller and Sebastien Rouxel). Makes 1 7″ cake. Use of the hazelnut cream was inspired by this beautiful (and indeed, quite ethereal) cake from Ethereal Eats with almond fragipane on top. Hazlenut cream was leftover from this poached rhubarb and hazelnut cream tart.

1 egg

1/3 c sugar

a few sprigs rosemary + extra

1 c flour

1/2 tsp baking powder

good pinch salt

150 mL 2% yoghurt

70 mL olive oil

1/2 tsp vanilla extract

125 g blueberries

1/2 c hazelnut cream (see recipe here)

Preheat oven to 350F. Line the bottom of a 7″ circular pan with parchment and butter the sides.

Beat the egg with the sugar until thick and fluffy. Chop a couple sprigs of rosemary finely and add it to the eggs.

Whisk together the flour, baking powder, and salt. Mix together the oil, yoghurt, and vanilla.

Switch to a wooden spoon to add the flour mixture and the yogurt mixture to the eggs, alternating additions of dry and wet ingredients. Mix until just combined; then gently mix in the blueberries.

Scrape the batter into the prepared pan. Spread dollops of hazelnut cream overtop of the cake. Finish by garnishing with a few more intact sprigs of rosemary.

Bake for around 40 minutes or until well-browned and crisp on top, and an inserted skewer is removed clean.

Let cool on a wire rack.

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43 thoughts on “blueberry, hazelnut and rosemary cake

    1. Thanks Jhuls! I really like the flavour of olive oil–it’s quite strong so I sometimes worry the flavour will come out too strongly, but so far that hasn’t been the case! And haha, I’m definitely enjoying myself 🙂 (oh, and I think I have a couple comments pending on your blog 😀 ) x

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    1. I’ve been trying to bake more with herbs lately–there are so many possibilities and I find their flavours rarely clash with fruits! Olive oil cakes, my struggles with texture aside, are really growing on me as well! Thank you 🙂 and enjoy FF!

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    1. I think you’ve described the flavours of this cake perfectly and so much better than I ever could! Hehe, thank you 🙂 I love a nice simple cake with all the flavours mashed up together.

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  1. Laurie, the best thing I like about your posts is the honesty with which you write them. Quite often people only like to write about heir successes and not the failures. I like how you explain less of this and more of that would have been better. This way I don’t have to make it and see the problem, I can go along with your suggestion and make the recipe taste better!! Thanks for your honesty! Happy FF!

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    1. Suchitra, this was such a kind and lovely comment, I really had to pause there for a moment. Thank you so much for appreciating my honesty! For me this blog is about record keeping for myself (and hopefully a tad bit engaging to others as well) so I like to keep track of what I’ve made and where it worked and where it hasn’t… the positives and negatives (and, as reluctant as I am to post it, sometimes even a recipe that is just a complete and total negative!) are very useful for me as a reference, and I’m so glad to here that you find it useful as well! Happy FF to you as well!

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    2. Oh, and one more note… I’ve missed commenting on your lovely FF submission as I don’t have a google plus profile set up as of yet, but what wonderfully vibrant flavours you’ve introduced there! 😀

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    1. Thank you Michelle! What a sweet comment 🙂 Unfortunately this cake was not the best sort of heavy…it wasn’t a dense-crumb-rustic sort of heavy but more a squidgy-and-a-bit-wet sort of heavy. But the flavours were nice (and the crispy, sugary top!), so if you don’t mind the texture, please go ahead and cut yourself a slice! 😀

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    1. Oh my a peach and rosemary cake sounds delicious! I’m not sure if we have good peaches right now, but I’m so excited for when we do! This cake was to use up some bits of this and that, and luckily it ended up tasting nice as well!

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  2. The flavour combination sounds divine! I’ve never tried baking with herbs before, but I can imagine how well its savoriness ties with the olive oil 🙂

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    1. Thank you so much! I’ve only started trying to bake more with herbs recently, and so far I’ve been really enjoying it! I was quite inspired by your post and the idea of a breakfast-y sort of cake… it made me want to introduce some more savoury flavours 😀

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  3. Looks like FF 71 is about cakes and yummy ones at that.I thought rosemary was added only for savory dishes. I just love these combination of flavors. happy hosting and meet you at the FF…..

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    1. Yes, there certainly have been a number of cakes showing up (ours included!) and plenty with berries as well! i’ve also been seeing quite a few decadent brownies, as well as some lovely crostinis and salads! The rosemary was fun to use since it is mostly used in a savoury context, but I’ve also seen it use quite a bit in sweet things as well 🙂 Thank you, and happy FF to you as well!! 😀

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    1. Thank you Aunt Juju! I’ve only started to realize the versatility of herbs recently, and I really enjoy rosemary as well…perhaps because it’s quite strong so it can hold up to being baked quite well! Some berries really brighten up any cake, don’t they? Cohosting has been a pleasure, and happy FF to you as well! 🙂

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    1. Thank you Hilda! Cohosting has been plenty of fun, though I’ve gotten a bit scared for the selections coming up…I really don’t know how to choose! You’re in perfect time to be fashionably late I believe, and no one minds waiting…I always look forwards to the creativity and foraging wisdom you bring to the party!

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    1. Thank you Lili 🙂 Ohh, and I do like the sound of “readable musings”! Cohosting such a great party has been a lovely privilege and great fun…though the difficult part, selections!, lies ahead!! Happy FF to you as well… I was right on my way to your blog to see what lovely treat you’ve shared with us this week!

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  4. Gosh, what a lovely cake, and such unusual ingredients, I’m loving it! I quickly ran down the ingredients (which I typically do for desserts) and try to sort out in my head whether or not I should indulge. This cake ticks all the boxes for me, thanks for your suggestions, and I definitely will try to bake with more herbs, such a brilliant idea! Thanks too for co-hosting, you have done a brilliant job! 🙂

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    1. Thank you Loretta!! I agree: quite often, when the flavours are the star of the show, looking through the ingredients is the best way to grasp the recipe! And I’m glad you’re inspired to bake more with herbs… it definitely has so much potential! 🙂

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    1. I’m flattered! Unfortunately this oil cake didn’t have the best texture…but I would recommend the olive oil cake from Bouchon Bakery–it’s very light and delicate and perhaps one of my favourites!

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  5. Hey, it’s like you can read my mind! I’m a little obsessed with rosemary at the moment. This sounds wonderful, if a little unexpected. I can’t recall having rosemary in a cake before, although I think a friend made a cake decorated with rosemary flowers. But I don’t think she put the herb in the cake itself. I need to investigate further 🙂 Thanks for co-hosting, Laurie. Really appreciate it! XOXO

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    1. I’m quite fond of rosemary myself right now…I think you’re the one who has read my mind! And what a creative idea to use herb flowers. I’ve never seen a rosemary plant flower before, but I hope maybe this year! FF was quite lovely, thanks Angie 🙂

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