Pine Nut Rosemary Cake
Active Time: 15 minutes | Total Time: 50 minutes (plus cooling time) | Serves 8
- 1 cup extra virgin olive oil, plus more for pan and rosemary
- 1 cup plus 1 tablespoon sugar, plus more for pan and rosemary
- ¼ cup pine nuts
- 2 large eggs
- Grated zest of 1 lemon
- ½ cup Greek yogurt or sour cream
- 1⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 tablespoons fresh rosemary leaves
Heat the oven (with the oven rack in the middle) to 350°F. Pour some oil onto a paper towel and rub the inside of a 9-inch round cake pan or 9-inch springform pan to coat the bottom and sides. Sprinkle the pan with sugar and shake to coat the bottom and sides; pour out any extra sugar.
Put the pine nuts in a small skillet over medium heat. Toast, tossing often, until golden brown, 3 to 5 minutes.
In a large bowl, whisk the eggs. Add 1 cup of the sugar and the lemon zest and whisk vigorously for 30 seconds. Now slowly drizzle in the 1 cup of oil while you whisk. The oil should be completely incorporated. Whisk in the yogurt.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Whisk together until just combined (do not overmix). Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with the pine nuts and the remaining 1 tablespoon sugar.
Bake for 32 to 36 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached. Place the pan on a wire cooling rack and let the cake cool for 30 minutes. Unmold the cake.
In a medium skillet, heat about ⅛ inch of oil over medium heat. Add the rosemary and cook until crisp, about 30 seconds (or once the leaves stop bubbling). Use tongs to transfer the rosemary to a paper towel. Sprinkle some sugar over the rosemary to coat. Scatter the rosemary over the top of the cake.
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