Ingredients
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4
-
3/4
-
2/3
-
2
-
1 1/4
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Olive Oil and Fresh Rosemary Cake,This recipe packs a piney punch of fresh rosemary flavor. It’s from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit recipe by adding 3 large Granny Smith apples peeled and cut into small chunks and additional 1/4 C of sugar. Baked at 350 for 50 minutes in 9 ” Springform pan which was buttered and floured with plain organic bread crumbs. Am a pastry chef, and thought this was a delicious cake for serving for afternoon snack, as is typically done in Italy.
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Steps
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1
Done
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Preheat Oven to 325f |
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2
Done
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in a Bowl, Use the Whip Attachment of a Mixer, and Beat the Eggs For 30 Seconds. |
|
3
Done
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Add the Sugar and Continue to Beat Until the Mixture Is Foamy and Pale in Color. |
|
4
Done
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With the Mixer Running Slowly, Drizzle in the Olive Oil. |
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5
Done
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Using a Spatula, Gently Fold the Rosemary Into the Batter. |
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6
Done
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in a Separate Bowl, Whisk Together the Flour, Baking Powder, and Salt. |
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7
Done
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With the Mixer on Low Speed, Gradually Add the Dry Ingredients to the Egg Mixture. |
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8
Done
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Pour the Batter Into a 10 Inch Loaf Pan That Has Been Coated With Non-Stick Cooking Spray. |
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9
Done
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Bake For 45 to 50 Minutes, Rotating Halfway Through For Even Coloring. |
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10
Done
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When the Cake Is Done It Will Be Golden Brown. |
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11
Done
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Allow to Cool. . |
