Recipe Wednesday: Olive Oil Cake

Recipe Wednesday: Olive Oil Cake

Jun 08

John and I are traveling to Italy in September and this past week I spent a few hours researching attractions, museums, historical sites and the like for us to see while we are there. My next mission of research is food! Where to find the best markets and restaurants, the best espresso and gelato, the best pizza and pasta. Its going to be a culinary feast while we are there and it’s gotten me thinking about Italian food I love. I was also thinking Recipe Wednesday needed a dessert recipe, so I am posting this recipe for Lemon Rosemary Olive Oil Cake. It is delicious, moist and tangy, and if you close your eyes you can almost imagine Tuscany before you! Buon Appetito! Ciao!

Lemon-Rosemary-Olive Oil Cake

1 whole eggs
3 egg whites
3/4 cup sugar
Zest and juice of one large lemon
1/4 cup Evoo
1/2 cup plain or vanilla non-fat yogurt
1.5 cups all purpose flour
2 tsp. Baking powder
pinch baking soda
1/4 tsp salt
2 rosemary sprigs, de-stemed and chopped
Plus, rosemary leaves and 2 tbls of sugar for decoration

Oven to 350*
Beat eggs and sugar until frothy
Add zest and juice and beat until thick and pale
Mix in evoo and yogurt
In a separate bowl combine flour, powder, soda, salt and chopped rosemary, slowly add to egg mixture while mixing gently by hand, being sure to scrape the side of the bowl.
Pour into greased and floured 8.5″x5″x3″ loaf pan, sprinkling top of batter with 2 tbls sugar and reserved rosemary leaves.
Bake 40-45 minutes until toothpick comes out clean and top is golden.

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