Description
A delicious and easy-to-make Olive Oil and Rosemary Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs until frothy. Add the olive oil, whole milk, chopped rosemary, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- For a richer flavor, try adding a teaspoon of lemon zest to the batter.
- You can also substitute the rosemary with fresh thyme or lavender for a different herbal note.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg