• Brightland Creations: Rosemary Olive Oil Cake

Brightland Creations: Rosemary Olive Oil Cake

Recipe by: Lauren Kase

Meet Lauren Kase, friend + subscriber of Brightland! Lauren is the Head of Brand Marketing & Communications at Detroit Based furniture brand FLOYD. She can't resist a pastry, a long hike, jetting off to a new place, or finding a way to get on the ski slopes! Read on for our interview with Lauren, and her fun spin on Heidi Swanson's Rosemary Olive Oil Cake, using Brightland!

"Bring it to a BBQ, serve it for desert, have a slice with Saturday AM coffee — it's delicious anytime. Can't take any credit though, Heidi Swanson is a genius & Brightland Olive Oil makes this cake sing!" - Lauren

Interview with Meryl Feinstein

What do you like to keep out on your kitchen countertop or "kitchen shelfie"?

I keep some of my favorite cookbooks. Alice Water's " The Art of Simple Food' taught me how to cook!

What does living in a golden state meant to you?

Being myself fully.

If you could host a dinner party at home and invite 3 guests, who would they be, what would you serve and what music would play in the background?

A dinner with close friends always means lots of laughs. I'd have three of them over & roast a chicken — it never fails & is so easy. Would whip up a salad & have a little blistered tomato & yogurt goodness to put on everything! I love playing The National while I cook —they pair well with evening & a glass of vino!

What is your favorite independent magazine to feel inspired by + learn from?

Apartamento Magazine. I love seeing interesting people's real interiors.

What was your favorite thing that your mom/dad/grandparent cooked for you when you were little?

My grandma's homemade chicken soup with brown rice, it was always a treat.


  • 3/4 cup spelt flour or whole wheat pastry flour
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  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 eggs
  • 3/4 cup whole milk
  • 1 1/2 tablespoons fresh rosemary, finely chopped
  • 5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
  • 2 tablespoons sugar for top crunch
  • 1 cup of Brightland AWAKE olive oil


  • 1 Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan, or equivalent, with Brightland (and/or line with parchment paper).
  • 2 Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
  • 3 In another large bowl, whisk the eggs thoroughly. Add the Brightland's AWAKE, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
  • 4 Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler.
  • 5 Note: The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.

Photo Credit: Heidi Swanson