Name: Rosemary Olive Oil Cakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: About 30 small cakes
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

Special 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 a chef, restaurant or culinary professional. It has not been tested for home use.

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Rosemary Olive Oil Cakes

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