Recipe courtesy of Dahlia Narvaez
Rosemary Olive Oil Cakes
- Level: Easy
- Yield: About 30 small cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 186
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 22
- Sodium
- 41
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.