- Servings: 8
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup sugar, plus an additional spoonful for topping
2/3 cup extra virgin olive oil
1 tsp vanilla (optional)
2 Tbsp finely chopped fresh rosemary leaves, plus 1 sprig for topping
Preheat the oven to 325 degrees. Grease and flour a loaf pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate mixing bowl, beat the eggs and sugar together for several minutes, until pale and foamy. With the mixer running, slowly drizzle in the olive oil in a thin stream. Add the vanilla (if using), then gently fold in the chopped rosemary. Add the flour mixture, mixing until just combined.
Pour the batter into the prepared loaf pan. Sprinkle delicately with the reserved spoonful of sugar, covering the surface with a light dusting. Place the reserved rosemary sprig gently on the top (it will sink in as the batter rises around it, so no need to push it down). Bake ~45 minutes, until the cake is light golden and a tester comes out clean. Let cool in the pan for a few minutes, then turn out onto a rack to cool completely.