Rosemary olive oil cakes

  • 190g plus 2 tbsp plain flour
  • 330g granulated sugar
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 350ml milk
  • 350ml extra-virgin olive oil
  • 3 extra-large eggs
  • 5g chopped fresh rosemary
  • 3 tbsps grated orange zest

Serves: 30 cakes

1) Preheat the oven to 180C/Gas 4. Place paper baking cases in the cups of three 12-cup baking tins. Over a large mixing bowl, sift together the flour, sugar, bicarbonate of soda, and baking powder.

2) Make a large well in the centre and pour in the milk, olive oil and eggs. Whisk in the centre to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.

3) Pour the batter into the paper cases to fill them three-quarters full. Bake until nicely browned and firm to the touch, 25 to 30 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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