Honey Rosemary Olive Oil Cake
This wonderfully moist and easy cake is just the right combination of sweet and savory. It is so good you will want to eat it for breakfast! Sprinkle with powdered sugar or top with whipped cream or even better … gelato!
Honey Rosemary Olive Oil Cake
So good you will eat it for breakfast with your coffee!
Equipment
- electric mixer
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup sugar
- 2 tbsp honey
- 3 eggs
- 3/4 cup olive oil extra virgin-not Pompeian it has an unappealing after taste
- 3 tsp lemon or orange zest 2 tsps each if you use both
- 2 tsp very finely chopped fresh rosemary leaves removed from stalk
- 1/4 cup light cream or whole milk
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Lightly oil an 8-inch-diameter cake pan.
- Whisk the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer, beat the sugar, eggs, rosemary and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil.
- Add the flour mixture and stir just until blended.
- Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes.
- Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
- Serve in wedges and top with whipped cream or gelato.