Rosemary Olive Oil Cake With Lemon Buttercream Recipes

ROSEMARY OLIVE OIL CAKES

Rosemary Olive Oil Cakes image

Provided by Food Network

Time 1h

Yield About 30 small cakes

Number Of Ingredients 9

Ingredients

2 cups plus 2 tablespoons unbleached pastry flour
1 1/2 cups granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups milk
1 1/2 cups extra-virgin olive oil
3 extra-large eggs
1/4 cup chopped fresh rosemary
3 tablespoons grated orange zest

Steps:

Preheat the oven to 350 degrees F.
Over a large mixing bowl, sift together the flour, sugar, baking soda, and baking powder. Make a large well in the center and pour in the milk, olive oil, and eggs. Whisk in the center to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
Pour the batter into the molds to fill them three-quarters full. Set on 1 or 2 baking sheets and bake until nicely browned and firm to the touch, 25 to 30 minutes.

OLIVE OIL AND FRESH ROSEMARY CAKE

Olive Oil and Fresh Rosemary Cake image

This recipe packs a piney punch of fresh rosemary flavor. It's from one my favorite Philadelphia restaurants, Mercato. For more information and serving suggestions for this recipe visit www.3zestylemons.com.

Provided by 3 Zesty Lemons

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat oven to 325°F
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. .

Nutrition Facts : Calories 341, Fat 20.7, SaturatedFat 3.3, Cholesterol 105.8, Sodium 281, Carbohydrate 34.4, Fiber 0.6, Sugar 19, Protein 5.2

ROSEMARY, OLIVE OIL AND ORANGE CAKE

Rosemary, Olive Oil and Orange Cake image

This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.

Provided by Yotam Ottolenghi

Categories cakes, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 16

Ingredients

10 small rosemary sprigs, no more than 1 inch/3 centimeters each in size (see note)
1 egg white, lightly whisked
2 teaspoons granulated or superfine sugar (caster sugar)
About 2 tablespoons/30 grams unsalted butter, softened, for greasing the pan
2 cups/240 grams all-purpose flour (plain flour), more to flour the pan
3/4 cup/160 milliliters extra-virgin olive oil
1/2 cup plus 1 teaspoon/120 grams superfine sugar (caster sugar)
1 tablespoon finely grated orange zest (from about 1 1/2 oranges)
1 1/2 tablespoons/7 grams packed finely chopped rosemary leaves
2 large eggs
1/2 cup/130 grams sour cream
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons freshly squeezed lemon juice
1 3/4 cups/175 grams sifted confectioners' sugar, or 1 1/2 cups/150 grams sifted icing sugar

Steps:

At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams

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