Rosemary Cake

I’ve mentioned this cake a couple of times — it’s my go to
recipe these days when I want to bring baked goods somewhere, or
use up lots of eggs or have fresh rosemary sitting around.

I made it last night for the Recorder Society, and
someone asked for the recipe, so here it is.

Rosemary Cake Recipe

From “An Everlasting Meal” by Tamar Adler, who

adapted it from “Cooking by Hand”, by Paul Bertolli.

  • 8 eggs
  • 1½ cups raw sugar (If you’re someone who always reduces
    the sugar, try it this way anyway — you might like this amount.)
  • 1 cups olive oil
  • 4 tablespoons finely chopped fresh rosemary
  • 3 cups flour
  • 2 tablespoons baking powder (this is presumably a typo — I
    use 2 teaspoons.)
  • 1 teaspoon kosher salt

Heat the oven to 325 degrees.

Coat a bundt pan first with butter, then with flour, tapping out the
excess flour. (I use a non-stick angel cake pan, and spray oil.)

Beat the eggs for 30 seconds with a handheld beater. Slowly add the
sugar and continue to beat until the mixture is very foamy and
pale. Still mixing, slowly drizzle in the olive oil. (I use the beater
on the highest speed for the preceding steps.)
Using a spatula,
fold in the rosemary. (I use the beater on the slowest speed for all
the following steps.)

In a separate bowl, whisk together the flour, baking powder, and
salt. Keeping the mixer on low speed, gradually add the dry ingredients
to the egg mixture. Pour the batter into the bundt pan. (I never
bother with a separate bowl or pre-mixing the dry ingredients.
I just add the small ones, in this case salt and baking powser,
first, and figure they’ll get evenly mixed while I’m mixing in
the flour.)

Bake for 45 to 50 minutes, rotating the pan halfway through. The cake is
done when it is golden brown and springs back when touched, or when a
skewer inserted in the center comes out clean. Allow the cake to cool
briefly in the pan and then tip it out onto a rack to continue
cooling. (I don’t bother with the rotating; I use the skewer
method, and it takes my oven a little over an hour to do this.)

This is delicious on its own, or accompanied by freshly whipped
unsweetened cream, or the wonderfully rich, soft Italian cream cheese
called mascarpone. (I’ve always just eaten it on its own.
What people like about it as opposed to other pound-cake style
baked goods is how it isn’t sweet at all.)

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