Olive Oil Rosemary Cake
User Reviews
5
Olive Oil Rosemary Cake
Description
This Olive Oil Rosemary Cake recipe starts by beating sugar, eggs, and salt before slowly combining in extra virgin olive oil. Freshly minced rosemary and optional toasted pine nuts provide aromatic and textural interest. The flour and baking powder are folded in to create a smooth batter poured into a loaf pan and baked at 325°F. A skewer test confirms doneness.
The cake has a moist crumb enriched naturally by olive oil, with herbal hints from the rosemary balanced by the subtle crunch and flavor of pine nuts when included. Powdered sugar dusted on top adds a light sweetness without overpowering the herbaceous notes. The texture is tender yet substantial given the loaf form.
After resting slightly, the cake can be sliced and served as a refined snack or alongside tea. The neutral but complex flavor profile pairs well with mild cheeses or fresh fruit. Buttering and flouring the pan beforehand helps the cake release cleanly when cooling, preserving its shape and presentation.
Coating the loaf pan with butter and flour before adding batter helps the cake release cleanly without sticking.If you skip this pan-prep step, run a knife around the edges after baking to loosen the cake for easier removal.
Ingredients
- 3/4 cup sugar
- 4 egg
- 1 teaspoon salt
- 3/4 cup extra virgin olive oil (see above for options)
- 2 tablespoons rosemary minced fresh
- 1/2 cup pine nuts optional, toasted, chopped
- 1 1/2 cups cake flour or all purpose flour
- 1 tablespoon baking powder
- powdered sugar for dusting
Instructions
- Preheat your oven to 325°F. See below for an optional step that makes the cake pop out of the pan easier; it's not 100% necessary, but it does help.
- In a large bowl, mix the eggs with the sugar and salt and beat well. Keep beating the mixture with one hand while you drizzle the olive oil in with the other. Mix until well combined.
- Stir in the rosemary, pine nuts (if using), then the flour. Once that is mostly incorporated, add the baking powder. Mix until you have a smooth batter. Pour this into your loaf pan and bake for 45 minutes. It's done when a needle or cake testing wire inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and let it rest for 10 minutes before popping it out of the pan and letting it rest on a cooling rack.
- Once the cake is cool, put it on a cutting board and dust it all over with powdered sugar. Slice and enjoy!
Notes
- Coating the loaf pan with butter and flour before adding batter helps the cake release cleanly without sticking.
- If you skip this pan-prep step, run a knife around the edges after baking to loosen the cake for easier removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 391mg | 16% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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