ROSEMARY OLIVE OIL CAKE
Steps:
- Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside. In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar. Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
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KHAZAMULA MEJAS
[email protected]I would definitely recommend this cake to anyone who loves rosemary and olive oil.
Nishan Bhattarai
[email protected]This is the best rosemary olive oil cake I've ever had.
Nabeena Gurung
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Emir Selmani
[email protected]This cake is so good! I love the way the rosemary and olive oil complement each other.
BD BUS LOVER
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy dessert.
Doris Kogo
[email protected]This cake is delicious! I love the moist texture and the subtle flavor of rosemary.
Hammad Malik
[email protected]I found this cake to be a bit dry. I think I would add more olive oil next time.
Mujeeb Rathore
[email protected]This cake is a little too sweet for my taste.
Hamilton Enakoye
[email protected]I'm not a big fan of rosemary, but I really enjoyed this cake. The flavor was subtle and not overpowering.
Ann waithera
[email protected]This cake is so easy to make. I love that I don't have to spend hours in the kitchen.
Bipin Don
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best cake she had ever eaten.
Natanael diaz
[email protected]This cake is perfect for a brunch or afternoon tea.
Diez Shinn
[email protected]I love the combination of rosemary and olive oil in this cake. It's so unique and delicious.
VINOTH KUMAR
[email protected]This rosemary olive oil cake was a hit at my dinner party! It was moist, flavorful, and had a beautiful golden crust. I will definitely be making this cake again.