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Monday, February 21, 2011

Lemon-Rosemary Olive Oil Cake

When I first saw this recipe I was tentative that olive oil would be tasty in a cake, but then considered that the smooth and buttery flavors of the oil Homer called "liquid gold" would blend nicely with the earthiness of the rosemary and the freshness of the lemon. I do not post step-by-step photos because, despite several ingredients, this cake is a mere two-step process...very, very easy.

Lemon-Rosemary Olive Oil Cake
3 cups all-purpose flour (about 3 cups)
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar (I only used 1 cup)
1/2 cup olive oil
1/2 cup fat-free milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice

Preheat oven to 350°. Prepare a 10" tube pan (I used a 10" round stone pan). Combine flour and next 4 ingredients (through salt) in a large bowl. Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. The recipe calls for a lemon glaze but I opted to sprinkle confectioners sugar on top.

Very tasty. Older daughter and I had a slice with a spot of tea when we returned from seeing "The King's Speech." I felt very British indeed!


Recipe form Cooking Light, SEPTEMBER 2009

3 comments:

Stephanie said...

Got something for you to try. its by martha!

i made it this weekend an from what i see i think you might like this

Chicken with Artichokes and Angel Hair

Serves 4

* Coarse salt and ground pepper
* 1/4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1/2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


Read more at Marthastewart.com: Chicken with Artichokes and Angel Hair - Martha Stewart Recipes

KnitOne, PearlOnion said...

I love Ms. Martha...I will try it then write a post!

Mary's Corner said...

Looks delicious. I like the idea of confectioner's sugar, keeps it light.