Foodatista, I was a little skeptical.
She/He hadn't updated her/his blog since 2006.
Was this post one of the last doomsday hurrahs for this short lived bloggette/blogger?
Things that make you go Hmmmmm....
I dug a little deeper and found some other people using the same recipe. I love all things rosemary and Mario Batali and I love his olive oil cake at Osteria Mozza so this seemed like a no-brainer. Plus, my neighbor's rosemary bush is out of control. Plus, maybe the charity fundraiser Eat My Blog customers will like this one?
So I gave it a whirl and tried this recipe out; clipping my neighbor's rosemary bush, nearly being nominated as "Neighbor of the Year" for my good deeds. I had high hopes. I followed the recipe to a T like an A++ soldier. The rosemary flavor was spot on, but I don't want to ruin the results to be posted in Part III so I will stop now and leave you with the recipe below.
See? A perfectly golden crust!
Olive Oil and Fresh Rosemary Cake
From The Babbo Cookbook by Mario Batali
Serves 8 - 10
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
- Preheat the oven to 325 F. Spray a 10-inch loaf pan with non-stick cooking spray and set aside.
- Using the whip attachment, beat the eggs in a mixer for 30 seconds. Add the sugar and continue to beat until the mixture is very 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 the prepared pan.
- Bake for 45 to 50 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.