Olive Oil Cake with Citrus and Rosemary
This lemon rosemary olive oil cake is a moist, light, and flavorful treat, delicately scented with rosemary and brightened by fresh lemon. Olive oil lends a fruity richness and keeps the cake incredibly tender, while the herbal note of rosemary evokes the charm of a Tuscan vineyard.
- Serves
- 8
Directions
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Infuse Oil: Simmer whole rosemary sprigs in olive oil until sizzling, then reduce heat to low and steep for 5 minutes. Cool for 20 minutes, discard rosemary, and pour oil into a large bowl.
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Prep Oven & Pan: Preheat oven to 350°F. Grease a 9-inch round cake pan, line with parchment, and flour the sides. Shortcut by using a non-stick spray with built-in flour.
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Make Batter: Whisk sugar into the rosemary oil. Add eggs and whisk until thick and glossy. Stir in vanilla, crème fraiche, lemon zest, and juice. In a separate bowl, mix flour, baking powder, baking soda, and salt. Gently whisk dry ingredients into wet until just combined.
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Bake: Pour batter into prepared pan. Bake 55–60 minutes, until golden and a toothpick comes out clean or the internal temperature of the cake reads between 190°F and 210°F. Cool 30 minutes in pan, then transfer to a rack to cool completely.
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Serve: Serve at room temperature with whipped cream, powdered sugar, or citrus segments. Store covered at room temperature for up to 3 days.
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For the Mascarpone Whipped Cream
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1 cup heavy whipping cream, cold
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1/2 cup powdered sugar
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1 tsp. vanilla extract
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8 oz. mascarpone cheese, cold
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In a mixer with the whisk attachment, whip cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone and whip to stiff peaks. Spread over the cooled cake or dollop onto individual slices.
From Shawnie's class “Tuscan Table: Cucina Povera”
