ROSEMARY OLIVE OIL CAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Rosemary Olive Oil Cakes image

Provided by Food Network

Categories     appetizer

Time 1h

Yield About 30 small cakes

Number Of Ingredients 9

2 cups plus 2 tablespoons unbleached pastry flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups milk
1 1/2 cups extra-virgin olive oil
3 extra-large eggs
1/4 cup chopped fresh rosemary
3 tablespoons grated orange zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
  • Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.

There are no comments yet!