Olive Oil And Fresh Rosemary Cake – a delicious recipe with eggs, sugar, extra virgin olive oil, rosemary, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F
2
In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
3
Add the sugar and continue to beat until the mixture is foamy and pale in color.
4
With the mixer running slowly, drizzle in the olive oil.
5
Using a spatula, gently fold the rosemary into the batter.
6
In a separate bowl, whisk together the flour, baking powder, and salt.
7
With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
8
Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
9
Bake for 45 to 50 minutes, rotating halfway through for even coloring.
10
When the cake is done it will be golden brown.
11
Allow to cool. .
792
kcal
Calories
51
g
Fat
70
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 eggs, 3/4 cup sugar, 2/3 cup extra virgin olive oil, 2 tablespoons finely chopped fresh rosemary leaves, and more.
Yes, Olive Oil And Fresh Rosemary Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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