Olive Oil and Rosemary Cake
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!
© This recipe courtesy of Somebodys-Mom.com
Summer is over and fall is here! On my deck and awaiting my attention is my herb garden, now overgrown and ready to be stored for winter use. A seemingly delicate and fragrant herb, my rosemary has proved to be the hardiest of all. For the last few years I felt a calling to use her creatively, and the result is this rosemary olive oil cake.
I surfed the Internet and browsed through my many cookbooks, and the one recipe for rosemary olive oil cake that I thought was the best was Chef Mario Batali’s version. I remained faithful to his recipe except for the amount of rosemary used. As soon as I read that he used 2 tablespoons of fresh rosemary, my gut told me that it might be too potent. Pungent and actually related to mint, I realized that a little rosemary will go a long way in any recipe. Whether preparing roasted potatoes, a pork tenderloin roast, or baking a cake, just a little bit of fresh rosemary added to any dish will do the trick in my opinion.
My version of rosemary olive oil cake uses only 1 tablespoon of rosemary, and I feel it is just the right amount. My family and friends, aka taste testers, all agree that the rosemary in the cake was powerful enough and twice the amount of rosemary would have been too much. However, if you’re really into rosemary, follow Mario Batali’s version.