Olive Oil and Rosemary Cake

Had this in a restaurant just this evening and it was DIVINE!  It was served warm with marscapone ice-cream and braised figs.  Drop dead fantastic.  Have hunted around for a recipe so I’m hoping this works out!  So thanks to, what used to be Three Clicks West in Annandale (sad to see them go) and is now La Gianni or something to that effect.  ’twas an excellent dessert for someone who doesn’t have a sweet tooth!


4 eggs
3/4 cup sugar
2/3 cup extra virgin olive oil
2 tablespoons rosemary, finely chopped
1.5 cups flour
1 tablespoon baking powder
1/2 teaspoon salt


Preheat oven to 160c.
Coat a 10 inch loaf pan with butter, olive oil, or non-stick spray.
In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds.
Slowly add the sugar and continue to beat until the mixture is very foamy and pale in color.
With the mixer running, slowly drizzle in the olive oil.
Using a spatula, gently fold the rosemary into the egg mixture.
In a separate bowl whisk together the flour, baking power, and salt.
With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, rotating the pan half-way through for even color.
The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.


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