Olive oil and Rosemary cake

Here is a simple cake that is perfect for Sunday lunch or brunch. It is great served alone, with Italian cheese and honey, or as I did, with ripe figs and pots of thick yogurt and honey for dipping. Or use your imagination and come up with your own accompaniments.
Olive Oil and Rosemary Cake 
1 1/2 cup flour
1 T. baking powder
1/2 tsp. salt
4 eggs
3/4c. sugar
2/3c. olive oil
3 T. chopped rosemary
zest of 2 lemons, chopped fine
Preheat oven to 325 F. Butter a loaf pan.
With an electric beater, whip the eggs until foamy. Add the sugar and whip until the eggs are pale yellow, have tripled in volume and fall from the beaters in a thick ribbon. (Note: have patience. It will happen).
Reduce speed to low and pour in the oil, rosemary and lemon zest. Fold in the flour-baking powder mixture by hand, until just combined. Do not overmix. Pour into the prepared loaf pan and bake 45 minutes. Cool slightly and invert.




3 Responses to “Olive oil and Rosemary cake”

  1. What kind of flour do you use Shelora?

  2. Hey ZuchMama,
    I always use unbleached white. The brand is Rogers. Hey, it’s local! Kind of.
    Cheers,
    Shelora

  3. GarlicBOSS says:

    Olive Oil and Rosemary Cake sounds good. I want to try this…thanks

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