Olive Oil and Fresh Rosemary Cake

By Hklbrries

Batali says “this is a classic example of what Italians really eat in the late afternoon, perhaps with a glass of vino santo. Try it with bitter orange marmalade.”

Ingredients

• 4 eggs
• 3/4 cup sugar
• 2/3 cup extra virgin olive oil
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 1/2 cups unbleached, all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt

Preparation

Step 1

Preheat the oven to 325 F. Spray a 10-inch loaf pan with nonstick cooking spray and set aside. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter.

In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, rotating the pan halfway through for even color. The cake is done when golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, and tip out onto a cake rack to continue cooling.