Rosemary Olive Oil Cake

Rosemary Olive Oil Cake
Recipe Date:
December 29, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 cups plain yogurt
  • 2/3 cup Bella Grace Lemon Olive Oil
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 3/4 tsp baking soda
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 2 tbsps rosemary, finely chopped
  • 2 tbsps lemon zest
  • dash of freshly ground nutmeg
  • 1/2 cup toasted, chopped hazelnuts
  • confection sugar

Heat oven to 350 degrees. Grease a bundt pan lightely with Bella Grace Tuscan Olive Oil. In a Large bowl, whisk together the yogurt, Bella Grace Lemon Olive Oil, sugar, eggs, and vanilla. Add the flour, baking powder, baking soda, salt, nutmeg, rosemary, and lemon zest right into the liquids and whisk until no lumps remain. Pour the batter into the cake pan and bake for 50-60 minutes (cover with another circle of parchment or foil if the top of cake is browning). When the cake is finished transfer the cake to a cooling rack and let cool for 10 minutes before removing from the pan. When cool, dust with confectioner's sugar and sprinkle toasted nuts over the surface. For presentation, lay a twig of rosemary on top of the cake.