HOW TO MAKE AN OLIVE OIL CAKE | With Lemon & Rosemary

Learn how to make an olive oil cake that's tender, delicate and incredibly delicious! This cake is wonderful on its own, but you could also serve it with whipped cream, fruit or gelato. The extra virgin olive oil contributes a nice fruity flavor so make sure you use something of higher quality. It also keeps the cake moist for a longer period of time than a butter-based cake.

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OLIVE OIL CAKE RECIPE (makes one, 8-inch cake)
Large Eggs, 4 each
White Sugar, 175g or 6 oz.
Extra Virgin Olive Oil, 165g or 5 3/4 oz.
Whole Milk, 80g or 2 3/4 oz.
Lemon Zest, from 1 lemon
Fresh Rosemary, 10g
All-Purpose Flour, 250g or 8 3/4 oz.
Fine Sea Salt, 6g or 1/4 oz.
Baking Powder, 20g or 2/3 oz.

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TIMESTAMPS
Intro - 00:00
Mixing Wet Ingredient - 00:25
Mixing Dry Ingredients - 01:33
Combining Wet and Dry Ingredients - 03:09
Results and Taste Test - 04:17

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