Jason made this recipe for the first time a couple of weeks ago from Mario Batali's Babbo cookbook. We are not traditionally bakers but this recipe has changed all of that. I'm not much into sweets but the sweet savory nature of this cake is incredible. Batali describes it as perfect for a late afternoon visit with a glass of vin santo. I would agree
OLIVE OIL AND FRESH ROSEMARY CAKE
3/4 cup sugar
2/3 cup extra virgin olive oil
2 Tbsp finely chopped fresh rosemary leaves
1 1/2 cups unbleached flour
1 Tbsp baking powder
**1/2 tsp salt - the first time we made this recipe we felt it was a little salty, we cut back to slightly less than a scant tsp the second time
Preheat the over to 325. Butter a 10 inch loaf pan.
In a large bowl crack the 4 eggs and beat with a hand mixer about 30 seconds.
Add the sugar and continue to beat until the mixture is very foamy.
With beaters running slowely drizzle in the olive oil.
Gently fold rosemary into batter.
In a separate bowl whisk together the flour, baking powder and salt. With the beaters on low, slowly add the dry ingredients to the egg mixture.
*Note - all of the above can be done with an electric mixing bowl if you have one
Pour the batter into the loaf pan and bake for 45 minutes. Test doneness by inserting a toothpick to see if it comes out clean.
Let cake cool briefly in the pan then tip out onto a cake rack or just a plate if you don't own a rack.
This cake kept for over a week wrapped in tin foil. We ate it for breakfast, for a snack and as a dessert with guests. I think this will be a staple of the holiday season.