indigo pears

My RUSTIC CITRUS-SCENTED OLIVE OIL ROSEMARY CAKE

I started with the recipe on p. 52 of this cookbook by Camilla Saulsbury for her "citrus-scented olive oil cake". I cut the recipe in half as I didn't want a large Bundt cake. Then I started making a few other changes. [Recipe below]

I think it came out beautifully and was a great cake for a day when I didn't want to run to the store for butter, the olive oil [EVO] I had on hand!

Adding the rosemary was the first change I thought of. It goes great with the lemon!

RUSTIC CITRUS-SCENTED OLIVE OIL ROSEMARY CAKE

1 c sugar (I used turbinado sugar)

1/2 c. + 2 T. all purpose unbleached flour

3/4 c. fat free milk

1/4 c. cornmeal

2 large eggs

1/4 c. whole wheat pastry flour

1/4 c. olive oil

1/2 t. each baking powder and salt

1 T. grated lemon zest

1/4 t. baking soda

1 1/2 T. fresh lemon juice

1/4 t. ground coriander

1 T. fresh rosemary, finely minced

Glaze: 3 T. orange marmalade, 1 T. balsamic vinegar, 2 T. orange juice [stir, and pour evenly over cooled, inverted cake].

Preheat oven to 350 degrees. Spray a loaf pan (9x5) with nonstick baking spray. Set aside.

In a large bowl whisk the sugar,milk, egg , olive oil, lemon zest, lemon juice and rosemary.

In a medium bowl combine the dry ingredients. Pour liquid ingredients into dry ingredients, stir until just blended.

Pour batter into the prepared pan. Bake 50-55 minutes or until cake tests done.

Cool on a rack. Spread marmalade glaze over cake.

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Here is another olive oil cake recipe...sounds good! [Hmmm...Do you think olive oil cakes could possibly be a healthy part of the Mediterranean diet????]