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Olive Oil Cake Rocco Restaurant, Rochester Thanks to Sandy Koon Yield: 2 loaf pans This is the olive oil cake that caught my attention first. Vog introduced me to it one day when we were having lunch at Rocco's and it was available (not always the case). 3 eggs 2¼ cup sugar finely chopped fresh rosemary zest of three lemons 2¼ cups flour ½ tsp. baking powder ½ tsp. baking soda pinch of salt 1½ cups milk 1½ cups extra virgin olive oil Beat together until creamy the eggs, sugar, rosemary and lemon zest. Sift together the flour, baking powder, baking soda and salt. Combine the milk and olive oil. Alternately add the wet and dry ingredients to the creamed sugar mixture until you have a smooth batter. Prepare two loaf pans - grease, flour and line the bottom with parchment paper. Bake the pans at 350o for aproximately 45 minutes, until a toothpick comes out clean. If you would like to serve it with lemon curd, Wilkin & Son makes a good one. |
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