Olive Oil and Fresh Rosemary Cake

By Laurniesaurus

© 2002 by Mario Batali, The Babbo Cookbook

Ingredients

• 4 eggs
• 3/4 c. sugar
• 2/3 c. extra-virgin olive oil
• 2 Tbsp. fresh rosemary leaves, finely chopped
• 1 1/2 c. unbleached AP flour
• 1 Tbsp. baking powder
• 1/2 tsp. kosher salt

Details

Servings 8
Adapted from foodatista.blogspot.com

Preparation

Step 1

1. Preheat the oven to 325ºF. Spray a 10-inch loaf pan with non-stick cooking sprat and set aside.

2. 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.

3. 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.

4. Bake for 45-50 minutes, rotating the pan halfway through for even color. The cake is done when it is 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, then tip out onto a cake rack to continue cooling.