Rosemary Olive Oil Cake
["Recipe courtesy of\u00a0Janelle at\u00a0<\/em>Talk of Tomatoes.com<\/a>","Recipe courtesy of\u00a0Janelle at\u00a0<\/em>
- 2 cups sugar
- 4 eggs
- 1 cup California Olive Ranch extra virgin olive oil
- 1 cup white wine
- 2 1/2 cups flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1 vanilla bean
- 2 T chopped rosemary
- Oven to 350. Line bottom of 9 inch cake pan with parchment. First spray pan, put in parchment round, then spray again. To be fair: this fills a 9 inch cake pan plus a small loaf pan. SO plan on filling a 9 inch or 3-4 small loaf pans or make some overflow muffins. Next time I will make small loaves, plus a few muffins. Just fill containers leaving an inch for cake pans and loaves, and 1/2 inch headspace for muffins.
- Beat sugar and eggs, then add oil, wine, flour, salt, baking powder, vanilla extract and seeds plus rosemary. Beat for a minute. Pour into pan. Bake 30 minutes until cake begins to pull away from sides (it may take a little longer, but keep an eye on it, making sure it doesn’t jiggle in the middle and passes the ‘toothpick’ test).
- This cake is scrumptious. I was thinking it would be savory or subdued (Italians have a penchant for subdued cakes and snacks, leaving the overtly sweet tones to treats like cookies, limoncello and Vin Santo), but in fact it had a slightly sweet note. You could pair this cake with a creamy cheese, lemon curd, marmalade, fig relish or even salty bacon. It would be perfect for breakfast or to end a rich meal.