Best Olive Oil And Fresh Rosemary Cake Recipes

OLIVE OIL AND FRESH ROSEMARY CAKE

Olive Oil and Fresh Rosemary Cake image

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 www.3zestylemons.com.

Provided by 3 Zesty Lemons

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
3/4 cup sugar
2/3 cup extra virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

Steps:

Preheat oven to 325°F
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 mixer 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. .

Nutrition Facts : Calories 341, Fat 20.7, SaturatedFat 3.3, Cholesterol 105.8, Sodium 281, Carbohydrate 34.4, Fiber 0.6, Sugar 19, Protein 5.2

OLIVE OIL CAKE WITH STRAWBERRIES AND FRESH ROSEMARY

OLIVE OIL CAKE WITH STRAWBERRIES AND FRESH ROSEMARY image

Categories Cake Olive Dessert Bake

Yield servings

Number Of Ingredients 17

Ingredients

2 pints strawberries, sliced
1/4 to 1/3 cup sugar, for sprinkling on berries
1 cup orange juice
3 large eggs, at room temperature
1 1/4 cups milk (whole or reduced-fat, but not skim)
2 scant cups sugar
1 1/2 cups extra-virgin olive oil
1 tablespoon lemon zest (optional)
1 tablespoon orange zest (from 1 orange)
1 1/2 teaspoons finely minced fresh, tender rosemary leaves (do not substitute dry)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely ground salt (fine grind, not Kosher)
2 cups flour
Orange marmalade, at room temperature, to moisten top of each layer
Whipped cream or vanilla ice cream, for serving (optional)
Rosemary sprigs, for garnish

Steps:

Two hours ahead or the day before serving, slice strawberries and sprinkle with 1/4 to 1/3 cup sugar or to taste. Mix well. If desired, mash 1/3 of the berries to create more juice. Store refrigerated in covered container. Heat oven to 350 degrees. Put orange juice in small nonreactive pan; heat over medium-high heat and reduce mixture to 1/4 cup while preparing cake. Reducing juice to 1/4 cup intensifies the orange flavor. Do not be tempted to skip this step and add 1 cup orange juice to mixing batter. This is too much liquid. Rub about 1/2 teaspoon olive oil on bottom only of two 9-inch round pans. Cut parchment paper to fit. Place in pan to coat thoroughly. Turn over so that both sides are oiled. Sprinkle scant teaspoon of flour in each pan and shake to spread evenly. Whisk eggs with wire whisk until foamy. Add milk, scant 2 cups sugar, oil, zests and minced rosemary leaves. Continue whisking until well blended. Sprinkle with baking powder, baking soda and salt. Blend thoroughly. Add reduced orange juice and stir. Add flour a little at a time, whisking to blend evenly into a smooth batter. Batter will be very runny. Pour half of batter into each prepared pan. Bake 32-35 minutes or until a skewer or cake tester inserted into the center is clean and edges begin to pull slightly away from pan. Let cool 10 minutes. Run sharp knife around edge to loosen and invert pan onto a plate. Remove parchment paper. Brush generously with orange marmalade to moisten and create an attractive glaze. When cool, cut into serving portions and serve with sliced strawberries. If desired, add whipped cream or vanilla ice cream. Garnish each plate with a sprig of fresh rosemary.