OLIVE OIL AND FRESH ROSEMARY CAKE

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. .