Rosemary Olive Oil Cakes

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
About 30 small cakes
Level:
Easy

Ingredients
  • 2 cups plus 2 tablespoons unbleached pastry flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups milk
  • 1 1/2 cups extra-virgin olive oil
  • 3 extra-large eggs
  • 1/4 cup chopped fresh rosemary
  • 3 tablespoons grated orange zest
Directions
  • Equipment: Nonstick metal or silicone decorative cake molds, each with a capacity to hold 2 tablespoons batter.

  • Preheat the oven to 350 degrees F.

  • Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.

  • Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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