Rosemary Olive Oil Cake

Submitted by Recipe Reader

"From the Big Sur Bakery. Featured on The Cooking Channel Food(ography) Olive Oil episode. The chef's description equates this to a type of pound cake."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 10

ingredients

• butter, for greasing pan
• 3 eggs
• 1 1⁄2 cups sugar
• 2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 oranges, juice of (about 3/4 cup)
• 1 1⁄4 cups milk
• 1 1⁄2 cups extra-virgin olive oil
• 1 sprig rosemary, chopped
• 2 oranges, zest of (about 3 tablespoons)

directions

1. Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
2. Sift the flour, baking powder, baking soda and salt together.
3. Using a mixer, whip the eggs and sugar together until thick and pale.
4. Fold one-third of the flour mixture into the egg mixture.
5. Add the orange juice, and then fold in half of the remaining dry mixture.
6. Add the milk, and then fold in all of the remaining dry mixture.
7. Fold in the olive oil, rosemary and orange zest.
8. Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.

Reviews

[bthorn]

Ack! 1 1/2 cups Olive Oil? I tried to suspend disbelief and did as I was told. The cake was literally swimming in olive oil when I removed it from the oven, and the bottom half of the cake was completely drenched! It was a disaster! I am bound and determined to correct this recipe -- starting with 1/2 c. olive oil. This MUST have been a typo!