4/30/10

sweet and savory...


I have a serious weakness for sweet and savory flavors. When my friend gave me her rosemary citrus olive oil cake to try, I was hooked. Inspired by her, here is my version of rosemary olive oil cake.

Ingredients:
makes 2 mini loaf pans

- 135 g cake flour
- 1 g baking powder
- 1 g baking soda
- 2 g salt
- 180 g sugar
- 1 egg
- 1 egg yolk
- 100 g olive oil
- 40 g orange liqueur
- 125 g half & half
- 1 lemon zest
- 5 g rosemary, finely chopped
- 30 g honey, for glaze

Preparation:

1. Preheat oven to 350 degrees. Brush the pans with olive oil, lined with parchment paper.
2. Whisk together flour, baking powder, baking soda and salt.
3. Whisk egg, yolk and sugar until fluffy, whisk in olive oil, liqueur and half & half.
4. Mix in flour mixture, zest and rosemary.
5. Pour into prepared pans and bake for 30 minutes or until a skewer comes out clean.
6. Glaze with warm honey.

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