Olive Oil and Fresh Rosemary Cake
Infused with the earthy aroma of fresh rosemary and the zesty brightness of lemon, this Olive Oil and Fresh Rosemary Cake is a delightfully unique twist on traditional desserts. Featuring extra virgin olive oil as the star ingredient, this moist and tender cake boasts a rich, subtly fruity flavor that pairs beautifully with the herbal notes of rosemary. Quick and easy to prepare in just under an hour, it’s perfect for any occasion, from an elegant dinner party dessert to a simple afternoon snack. Finished with a light dusting of powdered sugar, this sophisticated and fragrant cake can be served as-is or alongside a steaming cup of tea or coffee for an elevated experience. If you're searching for a refined treat that blends everyday pantry staples with gourmet flair, this olive oil cake with rosemary is sure to impress.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 120 milliliters extra virgin olive oil
- 120 milliliters whole milk
- 2 teaspoons fresh rosemary leaves, finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan with olive oil or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together with a hand mixer or whisk until the mixture is pale and slightly thickened, about 2-3 minutes.
Slowly mix in the olive oil, milk, chopped rosemary, and lemon zest until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until the batter is smooth and no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, optionally dust the top with powdered sugar for a touch of sweetness and presentation.
Slice and serve at room temperature. Enjoy this fragrant and flavorful cake as a dessert or a snack with tea or coffee!
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 172.0 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
