Rosemary Olive Oil Cakes

Total Time:
1 hr
30 min
30 min

About 30 small cakes

  • 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

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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