Zutaten für Olive Oil And Fresh Rosemary Cake
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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Zubereitung von Olive Oil And Fresh Rosemary Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch loaf pan.
- In a large bowl, whisk together 3 large eggs for 30 seconds.
- Add 1 ½ cups granulated sugar and beat with an electric mixer until light, fluffy, and pale yellow (about 3-5 minutes).
- With the mixer on low speed, slowly drizzle in ¾ cup extra virgin olive oil until fully incorporated.
- Gently fold in 2 tablespoons finely chopped fresh rosemary using a spatula.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
75g
Fat
16g
Carbs
11g
