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Rosemary Olive Oil Cake

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“From the Big Sur Bakery. Featured on The Cooking Channel Food(ography) Olive Oil episode. The chef's description equates this to a type of pound cake.”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
  2. Sift the flour, baking powder, baking soda and salt together.
  3. Using a mixer, whip the eggs and sugar together until thick and pale.
  4. Fold one-third of the flour mixture into the egg mixture.
  5. Add the orange juice, and then fold in half of the remaining dry mixture.
  6. Add the milk, and then fold in all of the remaining dry mixture.
  7. Fold in the olive oil, rosemary and orange zest.
  8. Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.

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