Olive Oil Rosemary

[Draggingtree]

Olive Oil Rosemary

 

1/2 cup unsalted butter, at room temperature, plus melted butter for greasing the pan

 

1 cup all-purpose flour, plus more for dusting the pan

 

3/4 cup finely ground cornmeal

 

2 teaspoons baking powder

 

1 teaspoon salt, plus more for sprinkling

 

1 1/4 cup sugar, plus more for dusting

 

1 teaspoon vanilla extract

 

1 tablespoon freshly squeezed lemon juice

 

5 eggs

 

2 egg yolks

 

1/2 cup olive oil, plus more for drizzling

 

2 tablespoon minced fresh rosemary leaves

 

Preheat the oven to 350 degrees. Brush the inside of a 10-cup Bundt pan with melted butter and dust it with flour.

 

Whisk the flour, cornmeal, baking powder the salt in a medium bowl until thoroughly combined.

 

In a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2-3 minutes until light and fluffy.

 

Beat in the vanilla and lemon juice. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the egg yolks, one at a time.

 

With the mixer on low, slowly add the olive oil and beat until thoroughly incorporated.

 

Add the flour mixture and the rosemary and beat until just incorporated. Do not over mix.

 

Pour the batter into the prepared pan, smooth the top and bake for 40 minutes until a cake tester inserted in the center comes out clean.

 

Let the cake cool for about 15 minutes in the pan on a wire rack then invert the cake onto the rack and let cool for another 30 minutes.

 

Drizzle the warm cake very light with olive oil and sprinkle with a little sugar and a pinch of salt.

 

Serve warm or at room temperature.

 

The cake will keep in an airtight container at room temperature for up to two days.

 

SERVES: 8-10

[Pepper]

@Draggintree

 

did someone say butter?

[Draggingtree]

@Draggintree

 

did someone say butter?

I knew when I posted this it would catch your eye