4 eggs V> cup sugar
2/j cup extra virgin olive oil 2 tablespoons finely chopped rosemary Vh cups unbleached all-purpose flour
1 tablespoon baking powder Vi teaspoon kosher salt
1 Preheat the oven to 325! Lightly oil a 10-inch loaf pan and set aside.
2 In the bowl of an electric mixer, beat the eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Gently fold in rosemary.
3 In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Pour the batter into the pan.
4 Bake for 45 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a skewer inserted in the center comes out clean. Let cool briefly in the pan, and then tip the cake out onto a rack to continue cooling.
Reprinted from The Babbo Cookbook, by Mario Batali (Clarkson Potter Publishers, a division of Random House, Inc., 2002).
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