Friday, October 2, 2009

Lemon – Rosemary Olive Oil Cake


The flavors of this cake will surprise you. It is a wonderfully aromatic, easy to prepare snacking cake that is also good the next day.

Cake:
1 ¼ cup all purpose flour
¼ tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, room temperature
1 cup sugar
1/2 cup extra virgin olive oil
3/4 cup milk

Additions:
2 tbs chopped fresh rosemary
1 med lemon, zest and juice
1 cup freshly grated good quality Parmesan cheese
several grinds coarsely ground black pepper

Preparation
Preheat oven to 350. Season a 9-inch cast iron skillet with olive oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In another medium bowl, whisk together the eggs, and sugar until thoroughly blended. Whisk in olive oil and milk.

Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in rosemary, lemon zest, lemon juice, black pepper, and Parmesan.

Pour batter into skillet and bake until cake is firm and toothpick inserted in center comes out clean, about 40 minutes.

Serve warm or at room temperature.

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