Basic cake recipe:
1 ¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs, at room temperature
1 cup sugar
½ cup fruity extra-virgin olive oil
¾ cup milk
Additions:
2-3 Tbsp chopped fresh rosemary
The zest of 2 small lemons
The juice of 1 small lemon
1 cup grated Reggiano-Parmigiano
Several cranks of freshly ground black pepper
Preheat the oven to 350°F. Line a 10-inch loaf pan or 9-inch round pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk.
Whisk
the egg mixture into the flour mixture until thoroughly blended. Gently
mix in the rosemary, lemon zest, lemon juice, black pepper, and
Reggiano-Parmigiano.
Pour the batter into the prepared pan and
bake until the cake is firm and a toothpick inserted into the center
comes out clean, about 40 minutes. Transfer the pan to a rack to cool
for about 20 minutes before removing the cake.
Serve warm or at room temperature.
- Recipe courtesy of Food Blogga.