Monday, July 26, 2010

Rosemary Olive Oil Cake

I serve it with yogurt mousse.  It's good with tea.  And that's all I have to say since there's one piece left calling my name.


  1. Is there a recipe that I'm just not finding?? I would very much like to bake this!! Hope you are doing well - love reading your blog. Big hugs to you both. Susan Dorr

  2. Thanks for reading! I'll send you the recipe directly.

  3. What a tease you are! Please share the recipe with me too. And what's yogurt mousse?

  4. The yogurt mousse in this case was just low fat yogurt lightened by folding in whipped cream.

    Here's the cake recipe (from Babbo):

    4 eggs
    3/4 c sugar
    2/3 c extra virgin olive oil
    2 T finely chopped fresh rosemary
    1 1/2 c unbleached all purpose flour
    1 T baking powder
    1/2 t kosher salt

    Preheat the oven to 325F. Spray/grease a 10" loaf pan.

    Combine the dry ingredients in a small bowl.

    In the bowl of an electric mixer, using the whip attachment, mix the eggs until they are frothy. Add the sugar and continue to beat until the mixture is very pale and increased in volume. Add the olive oil in a slow stream, with the mixer running. Fold in the rosemary, then gradually add the flour mixture until well combined. Pour the batter into the pan and bake for 45-50 minutes. Allow the cake to cool briefly in the pan then turn out onto a cooling rack to finish.