Saturday, February 19, 2011
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon of kosher salt
Preheat the oven to 325F, Spray a 10-inch cake or loaf pan with non-stick spray.
In mixer bowl, 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.
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.
Bake for 45 to 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 toothpick inserted in center comes out clean. Allow the cake to cool briefly in the pan, then tip out into cake rack to continue cooling.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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