Olive Oil and Fresh Rosemary Cake
4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tbsp finely chopped fresh rosemary leaves
1 1/5 cups unbleached, all-purpose flour
1 tbsp baking powder
1/2 tsp kosher salt
Serves 8-10 people
Preheat oven to 325 degrees. In a bowl use the whip attachment of a mixer, and beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is foamy and pale in color. With the miser 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 a 10 inch loaf pan that has been coated with non-stick cooking spray. Bake for 45 to 50 minutes, rotating halfway through for even coloring. When the cake is done it will be golden brown. Allow to cool and serve with Fleur de sel gelato and braised fresh figs, or a bitter orange marmalade.
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