3/4 cup sugar
2/3 cup olive oil
1 1/2 cups flour
1 tablespoon baking powder
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1. Oven 325 degrees.
2. Grease a 10-inch loaf pans, (or 6 mini loaf pans ).
3. In a medium bowl cream together eggs and sugar together until light and fluffy.
Add olive oil slowly and beat thoroughly blending well.
4. Gently stir in chopped rosemary into the batter.
5. Sift flour, baking powder and salt together. Add to wet ingredients.
Beat on a low speed until mixed well.
6. Pour batter into prepared pans. Bake 35-50 minutes or until cake is done.
( Test with a toothpick in center, until it comes out dry.)
7. Cool cake in pans 20 minutes. Remove from pan and place on racks until
8. ENJOY – Savory and sweet, makes this cake complete!
Summer is over and fall is here! On my deck my herb garden is over grown and ready to be stored for winter. My rosemary plant is the hardiest of all my herbs. I wanted to use my rosemary a few years ago creatively and this rosemary olive oil cake let me do that.
I surfed the internet, I browsed through my cookbooks and the one recipe for rosemary olive oil cake that I thought was the best was Chef Mario Batali’s version. His recipe is followed exactly except for the rosemary ingredient amount. As soon as I read that he used 2 tablespoons of fresh rosemary, I decided to reduce the amount before I even tried the recipe. Rosemary is a very strong potent herb. A little bit goes a long way. No need to overuse rosemary in any recipe. Whether I am preparing roasted potatoes, a pork tenderloin roast or baking a cake, just a little bit of fresh rosemary added to any dish does the trick for me. My version of rosemary olive oil cake uses only 1 tablespoon of rosemary and I felt it was just the right amount. My taste testers, family and friends, all agreed that the rosemary in the cake was powerful enough and twice the amount of rosemary would have been too much. Rosemary lovers may want to follow the original recipe and add two tablespoons of fresh rosemary.
Sweet and neat, rosemary olive oil cake just can’t be beat!