Olive Oil and Fresh Rosemary Cake

Philadelphia is home to more bring-your-own-bottle restaurants per capita than any other city in the country. The recipe for this savory rosemary cake is from one my favorite BYOB spots, Mercato.

Packing a piney punch of fresh rosemary flavor, this moist cake achieves that complex sweet-savory balance of the herbed dessert. It would also be the perfect sweet accompaniment to a wintertime soup or stew, in much the same the way that an herbed cornbread compliments a steaming bowl of chili.

Recipe below...

Notes:

• It's important to ensure accurate measurement of dry ingredients such as flour, which may have become densely packed during storage. Too much flour can result in a dry cake. Use your measuring cup to dig into the container, fluffing to loosen the packed flour.
• Be careful not to overbake--this cake can become dry quickly if baked for just a few minutes too long.
• The chef at Mercato recommends serving Olive Oil and Fresh Rosemary Cake with bitter orange marmalade, or with fleur de sel gelato and braised figs.
• I would also suggest enjoying it with a drizzle of sweet balsamic syrup, or as an accompaniment to a hearty soup or stew, such as white bean.

The Recipe:

4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/5 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

Preheat oven to 325 degrees. In a bowl use the whip attachment of a mixer, and beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is foamy and pale in color. With the mixer running slowly drizzle in the olive oil. Using a spatula gently fold the rosemary into the batter. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed gradually add the dry ingredients to the egg mixture. Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray. Bake for 45 to 50 minutes, rotating halfway through for even coloring. When the cake is done it will be golden brown. Allow to cool.

Serves 8-10 people.

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Comments

[Trudy]

Rosemary is one of my favorite herbs and this sure looks yummy to boot! All my years living in Philly, and I never went to Mercado - shame, you speak so highly of it. Sure to be on my places to go next time I'm in town. In the meantime, I'll just keep coming back to your appetizing recipies. Thanks Genevieve.

[gail]

Wow...This intrigued me, so I made it almost immediately.
It smells great, and looks wounderful (I used a round bundt pan). I'll try it asap after I get some orange marmalade.

Thanks,
Gail

[Tina]

Hey Zesty, the olive oil and rosemary cake is a sweet sensation. I was a bit of a skeptic at first, but tasting is believing!! It's a hit!