ROSEMARY OLIVE OIL CAKES
Provided by Food Network
Categories appetizer
Time 1h
Yield About 30 small cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
- Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.
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WASIQ KULACHI
[email protected]These cakes are the perfect way to end a meal. They're light and fluffy, and the rosemary and olive oil give them a really nice flavor.
Constance Martin
[email protected]I'm not a big fan of rosemary, but I still liked these cakes. The olive oil gave them a really nice flavor.
Brooke Dewald
[email protected]I love the way these cakes look! They're so pretty and elegant.
Hanok Rawal
[email protected]These cakes are a bit too dense for my taste. I think I might try adding some more baking powder next time.
Nana Bieni
[email protected]I made these cakes for my family and they loved them! They said they were the best cakes they've ever had.
Daiana Slavova
[email protected]These cakes are the perfect afternoon snack. They're sweet, but not too sweet, and the rosemary and olive oil give them a really nice flavor.
Rachael Muthoni
[email protected]I'm not sure what I did wrong, but my cakes turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Victor RIGHT
[email protected]I love these cakes! They're so easy to make and they always turn out perfectly. I also love the way they smell while they're baking.
Ali Shex
[email protected]These cakes are a bit too sweet for my taste, but they're still pretty good. I think I might try reducing the amount of sugar next time.
Udud Yeywueu
[email protected]I've made these cakes several times and they're always a hit. They're so moist and flavorful, and the rosemary and olive oil give them a really nice touch.
Bree Marshall
[email protected]These cakes are the perfect combination of sweet and savory. I love the way the rosemary and olive oil work together to create a unique flavor.
Peter makan
[email protected]I'm not a big fan of rosemary, but I still enjoyed these cakes. The olive oil gave them a nice moist texture.
SandraNgaletsane Shayi
[email protected]These cakes are so easy to make and they always turn out perfect. I love the way the rosemary and olive oil complement each other.
Akib Mia
[email protected]The cakes were a bit dry for my taste, but the flavor was still good. I think I might try adding some more olive oil next time.
Edwin Ndiritu
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved the flavor and texture. I will definitely be making them again.
mavo Khan
[email protected]These cakes were absolutely delicious! The rosemary and olive oil gave them a unique and flavorful taste that I loved. I also appreciated that the recipe was easy to follow and didn't require any special ingredients.