Olive Oil and Fresh Rosemary Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This recipe packs a piney punch of fresh rosemary flavor. It's from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit . Ingredients:
4 eggs |
3/4 cup sugar |
2/3 cup extra virgin olive oil |
2 tablespoons finely chopped fresh rosemary leaves |
1 1/4 cups unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon kosher salt |
Directions:
1. Preheat oven to 325°F
2. In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
3. Add the sugar and continue to beat until the mixture is foamy and pale in color.
4. With the mixer running slowly, drizzle in the olive oil.
5. Using a spatula, gently fold the rosemary into the batter.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
8. Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
9. Bake for 45 to 50 minutes, rotating halfway through for even coloring.
10. When the cake is done it will be golden brown.
11. Allow to cool. .
|
|