Thursday, July 26, 2012

Lemon-Rosemary Cake with Olive Oil (Pareve)

It was duly noted that this is the fifth food-related post in a row. Don't worry, next post will be religiously themed on Obama's "you didn't build that comment."

I made this cake for some care packages I sent out, and it was surprisingly good!

Lemon-Rosemary Cake with Olive Oil (Pareve)
based on my own recipe for lemon shortbread and my obsession with rosemary as a seasoning

As any good Jewish cook does, I eyeball everything. Measurements are approximate.

Serves 16-24

juice of 3 lemons
~1-1 1/4 cups sugar
4 eggs
4-5oz. olive oil (about 1/2-2/3 cup), plus more for greasing
1 tsp vanilla extract
2-3 tbsp rosemary
~1 1/2-2 cups flour
1 tbsp. baking powder

1. Preheat the oven to 350F. Grease a pan that is decently deep with olive oil. I used two 9x9 pans.

2. In a large mixing bowl, blend the lemon juice and the sugar until combined.

3. Add and combine the eggs, and then the oil and vanilla.

4. Blend the rosemary in until fully combined. You should notice the mixture change color a little bit.

5. Add in the flour and baking powder and mix thoroughly to form a medium-thick batter. Take a taste - if the lemon is too domineering, add flour, sugar, and oil in a 2:1:1 ratio, and if you add a good amount, consider adding some egg white to that.

6. Bake for 20-30 minutes or until a toothpick comes out with only a few crumbs. Remove from oven, cool, cut and serve.

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