ROSEMARY OLIVE OIL CAKE
Steps:
- Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper. Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside. In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar. Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute - which caramelized the sugar on top as well and gave it a bit of crunch. Don't walk away from the cake while it is under the broiler. The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
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Maira Gillani
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Krista Tepania
[email protected]This cake is a bit too sweet for my taste.
Tanya Davis
[email protected]I love how moist this cake is. It's so flavorful and decadent.
Judy Giard
[email protected]This cake is the perfect balance of sweet and savory.
Shaaf Fas
[email protected]I'm not sure if I did something wrong, but my cake turned out a bit too dense.
Noman Shanpori
[email protected]This cake is perfect for a light and refreshing dessert.
Karol Barragab
[email protected]I love the combination of rosemary and olive oil in this cake. It's a unique and delicious flavor.
Samran Ranjha
[email protected]This cake is so easy to make and it's always a crowd-pleaser.
Saheed Adewumi kstar okikiayo
[email protected]I followed the recipe exactly, but my cake didn't turn out as fluffy as the one in the picture.
Bindas man
[email protected]This cake was a bit too dry for my taste, but it had a nice flavor.
Monday Agbebs
[email protected]I'm not a huge fan of rosemary, but this cake was delicious! The rosemary flavor was subtle and balanced perfectly with the other flavors.
Edna Conway
[email protected]This cake was a hit at my dinner party! It was easy to make and everyone loved the unique flavor.
COPY MASTER
[email protected]This rosemary olive oil cake was a delightful surprise! The cake was moist and flavorful, with a lovely hint of rosemary that complemented the sweetness of the cake perfectly.