ROSEMARY OLIVE OIL CAKES
Provided by Food Network
Categories appetizer
Time 1h
Yield About 30 small cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
- Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
Zelda Brink
[email protected]I would definitely make these cakes again.
Jennifer Imoit
[email protected]These cakes were easy to make and turned out beautifully. The flavor was subtle and elegant.
Mackenzie Sims
[email protected]I'm a big fan of rosemary and olive oil, so I was really excited to try these cakes. They didn't disappoint! The flavor was perfect and the texture was moist and fluffy.
Lovely Diaz
[email protected]These cakes were a bit too sweet for my taste. I think I would have preferred a less sugary glaze.
SAMJHANA MAHATO
[email protected]I made these cakes for a bake sale and they sold out in no time! Everyone loved them.
Marium Kay
[email protected]These cakes were delicious! The rosemary flavor was subtle but present, and the olive oil made them moist and tender.
Kia Sterling
[email protected]I'm not a huge fan of rosemary, but I thought these cakes were still pretty good. The olive oil gave them a nice moist texture.
Salim Malik
[email protected]These cakes were a bit too dry for my taste. I think I would have preferred a moister texture.
Onyebueke Chimdiebube
[email protected]I made these cakes for a potluck and they were a huge success! Everyone loved them.
Jorge Bryan
[email protected]These cakes were delicious! I loved the combination of rosemary and olive oil. They were also very easy to make.
md dolar
[email protected]I found these cakes to be a bit too sweet. I think I would have preferred a more savory flavor profile.
Al,Haseeb King
[email protected]These cakes were a bit too dense for my taste. I think I would have preferred a lighter, more airy texture.
Melodie Feltner
[email protected]I've made these cakes several times now and they're always a hit. They're moist and flavorful, and the rosemary adds a nice touch of savory. I usually serve them with a dollop of whipped cream or ice cream.
Jahangir Kazal
[email protected]These cakes were easy to make and turned out beautifully. I love the subtle flavor of rosemary and olive oil. They were a perfect afternoon snack.
Amir Alam
[email protected]I'm not usually a fan of olive oil cakes, but these were surprisingly delicious. The rosemary added a wonderful depth of flavor, and the cakes were perfectly moist. I will definitely be making these again.
Stacy Dellinger
[email protected]I made these cakes for a brunch party and they were a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making them again.
Glorious Child
[email protected]These rosemary olive oil cakes were a delightful treat! The texture was moist and fluffy, and the flavor was perfectly balanced between sweet and savory. I added a bit of extra rosemary to the batter, and it really enhanced the flavor.