Olive Oil and Fresh Rosemary Cake

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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 www.3zestylemons.com.

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. .
Most Helpful

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.

5 5

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!