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Recipe courtesy of Dahlia Narvaez
Recipe courtesy of Dahlia Narvaez
Watch how to make this recipe.
Rosemary Olive Oil Cakes
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: About 30 small cakes
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- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: About 30 small cakes
Ingredients
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.
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