Tuesday, September 23, 2008

Rosemary and Olive Oil Cake
(w/meyer lemon jus)

It's tough not to love rosemary. We have three big rosemary bushes on our side yard that we are trying to turn into a hedge. The kids love being sent out with a pair of scissors to go cut off 3-4 tender rosemary sprigs for dinner. We love rosemary with pork, chicken, fish.... just about anything. I saw a picture of a rosemary and olive oil cake and had to try it. Chessa thought that a lemon sauce would go well with it and she was dead on. We had a couple of meyer lemons laying around and she whipped up this great little sugary jus. The sour/sweet was perfect with the cake. The kids actually thought that this was a tasty little dessert. Who would have known?

4 eggs

3/4 cup sugar

2/3 cup extra-virgin olive oil

2 tablespoons finely chopped fresh rosemary leaves

1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder

1/2 teaspoon kosher salt

Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

Using the whip attachment, beat the eggs in a mixer for 30 seconds. Add the sugar and continue to beat until the mixture is very 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 the prepared pan. Bake for 45 to 50 minutes.

The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

1 comment:

Chessa said...

That was super yummy! We need to make it again soon!