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Olive oil cake
This moist, crumbly cake straddles the line between savoury and sweet so well, there’s not much it can’t do!
YIELDS
10
TO
12
Ingredients
- 1/2 cup (120 ml) room temperature butter, plus more for greasing
- 1 tablespoon (15 ml) rosemary leaves, whole
- 3/4 cup (180 ml) polenta, plus more for dusting
- 1 cup (240 ml) flour, sifted
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) table salt
- 1/2 cup (120 ml) extra virgin olive oil
- 5 whole eggs + 2 egg yolks
- 1 cup (240 ml) sugar
- 2 tablespoons (30 ml) rosemary leaves, chopped
Directions
- Preheat oven to 350° F (175° C)
- Grease a 10-cup Bundt cake pan liberally with butter or olive oil. Sprinkle the whole rosemary leaves into the pan then dust the bottom and sides of the pan with polenta.
- In a bowl, mix the flour, polenta, baking powder, and salt. Set aside.
- In a second bowl, mix the olive oil, eggs, and yolks.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, four to five minutes.
- While the mixer is running, slowly add the egg mixture in stages until completely incorporated.
- Add the flour mixture and the chopped rosemary and mix until just incorporated.
- Scrape batter into the prepared tin.
- Bake until a toothpick inserted into the center comes out clean, roughly 50 minutes.
- Allow the cake to cool in the pan for 20 minutes, then invert it onto a serving plate.
- Slice and serve immediately. Enjoy!
