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1
To make the olive oil cakes, sift the flour, sugar, baking soda, and baking powder together into a large mixing bowl.
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2
Combine the milk, olive oil, and eggs in a separate large bowl, whisking to break up the egg yolks.
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3
Create a well in the center of the dry ingredients and gradually pour the wet ingredients into the well, using a whisk to draw the dry ingredients from the edges to the center.
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4
Continue adding the wet ingredients and whisking the batter until the wet and dry ingredients are incorporated and the batter is smooth.
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5
If the batter remains lumpy, pour it through a fine-mesh strainer to get rid of the lumps.
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6
Transfer it to an airtight container and refrigerate until youre ready to bake the cakes.
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7
Stir in the orange zest and rosemary just before baking.
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8
Adjust the oven rack to the middle position.
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9
Generously grease a tray of teacake molds with cooking spray or with olive oil.
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10
Place the prepared molds in the oven and preheat the oven and the molds to 350F.
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11
Remove the molds from the oven and, taking care not to burn yourself, fill each mold with the cake batter flush with the rim.
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12
Place the molds on a baking sheet and bake the cakes until they are browned, firm to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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13
Remove the cakes from the oven and set them aside until they are cool enough to handle, about 5 minutes.
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14
While the cakes are still warm, loosen them with a small, sharp knife and turn them out onto a clean surface.
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15
To bake another batch of cakes, you dont need to wash the pan.
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16
Spray it again generously with cooking spray, and preheat it before adding more batter.
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Serve warm.
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(You can bake the cakes up to several hours in advance of serving them.
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To rewarm the cakes, put them on a baking sheet and place them in a 350F oven for about 5 minutes, until they are heated through.)
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20
To serve, spoon 1 small scoop of gelato on each plate.
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21
Drizzle each serving of gelato with 1/2 teaspoon of finishing-quality olive oil and sprinkle with a pinch of sea salt.
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22
Arrange three cakes in a triangle formation on each plate, nestling them next to the gelato.
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23
Place the fourth cake on top to form a pyramid, and dust the cakes lightly with confectioners sugar and serve.
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24
Moscato di Trani (Puglia)
