Olive Oil and Rosemary Cake

What a lovely surprise. I made this recipe (adapted from a Michael Smith recipe) to take to friends for dinner and it was very, very good.

A light yet intensely rich cake, very similar to a pound cake but not as heavy. The olive oil absolutely shines through but in a subtle, quiet way. This cake is sweet but not too sweet and the rosemary is an interesting addition, perfect of course with the olive oil. We served it with whipped cream and balsamic strawberries.

Olive Oil Cake

  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups milk
  • 1 cup extra virgin olive oil
  • 1 teaspoon vanilla
  • 3 tablespoons finely chopped rosemary
  • 2 cups flour
  • 1/2 cup fine cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat your oven to 350°F. Prepare a 9-inch round cake pan by oiling it with olive oil and dusting it with flour, knocking out any excess. Mix together the eggs, sugar, milk, olive oil, vanilla and rosemary.
  2. In a separate bowl whisk together the flour, cornmeal, baking powder and soda and salt. Stir the dry into the wet ingredients, just until combined then pour the batter into the prepared pan. Bake for 1 hour and 20 minutes.

3 responses »

  1. Glad you liked it. I just can’t imagine a cake with rosemary in it. Maybe I’ll have to give it a go. Thanks for letting us know!

  2. I’m glad I was forced to try this! Really not my thing, I don’t like to mix sweet and savoury often.. Especially not a combo as random as rosemary with something sweet. But it was actually really good… Super moist, and with just a tiny very very faint taste of rosemary. I think I wasn’t expecting it to be as sweet and dessert like as it was!

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