2 Reviews

Changed recipe by adding 3 large Granny Smith apples peeled and cut into small chunks and additional 1/4 C of sugar. Baked at 350 for 50 minutes in 9 " Springform pan which was buttered and floured with plain organic bread crumbs. Am a pastry chef, and thought this was a delicious cake for serving for afternoon snack, as is typically done in Italy.

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blaire58@aol.com September 01, 2014

Wow, this cake/bread took me to another dimension. I used fresh rosemary from our herb garden and served it as a bread with Pondicherry Lentils over basmati rice for an Indian/French/Italian culinary detour. Thanks for posting. I will be making this again soon!

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COOKGIRl October 08, 2008
Olive Oil and Fresh Rosemary Cake