⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tasted a cake like this. I was backpacking through Tuscany, utterly lost (as usual), and stumbled upon a tiny bakery in a hilltop town. The air was thick with the smell of warm bread and something… else. That something was this cake. It's flavors were so simple, yet surprisingly complex. It tasted of sunshine, olive groves, and pure happiness. Ever since then, I've been on a quest to recreate that exact flavor, that perfect moment in a cake. I think I've finally cracked it. Well, almost. Perhaps you can give it a shot too?
What sets this cake apart isn’t just the unique flavor profile, but also its incredibly moist and tender crumb. Olive oil replaces butter, resulting in a cake that’s lighter, healthier, and stays fresh for days (if it lasts that long!). The rosemary adds a subtle herbal aroma that elevates the cake from ordinary to extraordinary, don't you think? Don't be afraid to play around with the herbs if you're not feelin' the rosemary vibe. Thyme or even a touch of lemon zest works wonders too.
Required Equipments
- 9-inch cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
- Mixer (optional)
Rosemary and Olive Oil Cake: A Taste of the Mediterranean: Frequently Asked Questions
Rosemary and Olive Oil Cake: A Taste of the Mediterranean
This Rosemary and Olive Oil Cake is a delightful, fragrant dessert that brings together the earthy notes of rosemary with the fruity richness of olive oil. Simple to make yet elegant in flavor, it’s perfect for any occasion, or just when you need a little somethin' somethin' with your coffee.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 325°F (160°C). Trust me, you don't wanna skip this. A properly preheated oven is the secret to an evenly baked cake.
- Grease and flour a 9-inch cake pan. This prevents the cake from sticking and makes it easier to remove once it's baked. I like to use a springform pan for easy release, but any cake pan will do.
- In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Make sure to get rid of those little clumps so your batter is smooth. A little sifting never hurt nobody.
- In a separate bowl, whisk together 1 cup (200g) granulated sugar, ½ cup (120ml) good-quality olive oil (extra virgin preferred), 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons finely chopped fresh rosemary. I mean, go on, really whisk it up! You want everything to be nice and emulsified.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix – a few lumps are okay. Overmixing can lead to a tough cake, and nobody wants that.
- In a separate measuring cup, pour 1 cup (240ml) of buttermilk. With the mixer on low, slowly pour the buttermilk into the batter, mixing until just combined. The batter should be smooth and pourable. If it seems too thick, add a splash more buttermilk.
- Pour the batter into the prepared cake pan and spread it evenly. Sprinkle a few extra rosemary leaves on top for a pretty presentation.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens can be temperamental. If the top starts to brown too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents it from sticking and gives it a chance to firm up.
- Once cooled, dust the cake with powdered sugar (optional) and serve. A dollop of whipped cream or a scoop of vanilla ice cream is always a welcome addition. Or, you know, just eat it straight up. I won't judge.
📝 Notes
- Feel free to substitute other herbs like thyme or lemon zest for the rosemary.
- For a richer flavor, use a high-quality extra virgin olive oil.
- The cake stays moist for several days when stored in an airtight container at room temperature.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 50 mg
