Olive Oil Rosemary Cake

Olive Oil Rosemary Cake

from honest-food.net
55 min
6 servings

This is a super easy cake to make, great for beginners. I add pine nuts to the batter; you could do that, add different nuts, or skip them altogether.

Ingredients

  • 3/4 cup sugar
  • 4 eggs
  • 1 teaspoon salt
  • 3/4 cup extra virgin olive oil ((see above for options))
  • 2 tablespoons minced fresh rosemary
  • 1/2 cup toasted, chopped pine nuts ((optional))
  • 1 1/2 cups cake flour, (or all purpose flour)
  • 1 tablespoon baking powder
  • Powdered sugar, for dusting

Directions

  1. 1

    Preheat your oven to 325°F. See below for an optional step that makes the cake pop out of the pan easier; it's not 100% necessary, but it does help.

  2. 2

    In a large bowl, mix the eggs with the sugar and salt and beat well. Keep beating the mixture with one hand while you drizzle the olive oil in with the other. Mix until well combined.

  3. 3

    Stir in the rosemary, pine nuts (if using), then the flour. Once that is mostly incorporated, add the baking powder. Mix until you have a smooth batter. Pour this into your loaf pan and bake for 45 minutes. It's done when a needle or cake testing wire inserted into the middle of the cake comes out clean.

  4. 4

    Remove the cake from the oven and let it rest for 10 minutes before popping it out of the pan and letting it rest on a cooling rack.

  5. 5

    Once the cake is cool, put it on a cutting board and dust it all over with powdered sugar. Slice and enjoy!