olive oil rosemary cake

(from Joanna’s recipe box)

crumbly! (baking time will depend on pan type – I often make small mini-loaves instead of one large one).
Cake will rise dramatically, do not disturb! Also, be careful not to overbake- tastes better when cooked through but not too dry. Also, I like it with a drizzle of lemon glaze – not everyone is a fan.

Source: victoria sutton

Prep time: 15 minutes
Cook time: 45 minutes
Serves 8 people

Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • scant 1 cup olive oil
  • 2-3 Tablespoons finely chopped rosemary
  • 1 1/2 cups flour
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt

Directions

  1. Beat eggs for about one minute,

  2. then slowly pour in sugar.

  3. Continue beating eggs on high until they are foamy and pale (tripled in volume).

  4. Add rosemary to olive oil, and drizzle gradually into eggs while still mixing.

  5. Stop mixer, pour in dry ingredients, and quickly fold until just combined.

  6. Pour into loaf pan or individual muffin tins for mini-cakes.

  7. Bake at 325 degrees for about 45 (start checking at 40)

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