Olive Oil and Fresh Rosemary Cake

This recipe comes from 'The Babbo Cookbook' by Mario Batali . I've had this book for several years now, along with dozens of other cookbooks, kept in a bookcase that a friend built for us. Our friend is really more of an artist, a real perfectionist and the bookcase is a real beautiful piece. I prize these cookbooks and like to keep them as new looking as possible so sometimes some of the recipes stay hidden. This olive oil and fresh rosemary cake is  light and slightly sweet. Recipe recommends serving with braised fresh figs and a rosemary sorbet or even an orange marmalade. I think this would also be good with some aged cheese.


4 eggs
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

To prepare:

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.


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