Rosemary Olive Oil Cake
Rosemary Olive Oil Cake
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 552
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 55
- Sodium
- 231
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 552
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 55
- Sodium
- 231
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
Juice from 2 oranges (about 3/4 cup)
1 1/4 cups milk
1 1/2 cups extra-virgin olive oil
1 sprig rosemary, chopped
Zest of 2 oranges (about 3 tablespoons)
Directions
- Preheat the oven to 350 degrees F. Butter a 10-inch loaf pan or an 8-inch round cake pan. Whip the eggs and sugar together until thick and pale. Sift the flour, baking powder, baking soda and salt together. Fold one-third of the dry mixture into the egg mixture. Add the orange juice, and then fold in half of the remaining dry mixture. Add the milk, and then fold in all of the remaining dry mixture. Fold in the olive oil, rosemary and orange zest. Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or at room temperature.
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