ROSEMARY OLIVE OIL CAKE

Rosemary Olive Oil Cake image

Provided by Recipe Reader

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

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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)

Steps:

Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
Sift the flour, baking powder, baking soda and salt together.
Using a mixer, whip the eggs and sugar together until thick and pale.
Fold one-third of the flour 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 room temperature.

Nutrition Facts : Calories 542.3, Fat 35.2, SaturatedFat 5.7, Cholesterol 60.1, Sodium 235.2, Carbohydrate 52.4, Fiber 0.7, Sugar 31.5, Protein 5.6