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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one time I tried to make a cake for my best friend’s birthday? Everything that could go wrong, did. The oven decided to have a meltdown, the frosting turned into a gloopy mess, and the candles…well, let’s just say they ended up more on the floor than on the cake. Disasters happen, right? But, you know what? We laughed about it for years. Baking doesn't always have to be perfect; it's about the joy of creating (and sometimes, the hilarity of failing!).
This Rosemary Rhubarb Olive Oil Cake recipe, though? It's almost foolproof. The olive oil ensures a moist crumb, the rosemary adds a unique savory depth, and the rhubarb brings a tangy sweetness that just sings of spring. It's a flavor combination that might sound a bit out there, but trust me, it’s divine. Even if baking isn't your strongest suit, this cake is worth a shot – it's surprisingly easy, and the results are seriously impressive. It’s not too sweet, making it the perfect accompaniment to a cup of coffee or tea. Enjoy the process, even if you make a little mess along the way! I sometimes do!
Required Equipments
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Lemon Zester
- Wire Rack
Rosemary Rhubarb Olive Oil Cake: A Zesty Delight: Frequently Asked Questions
Rosemary Rhubarb Olive Oil Cake: A Zesty Delight
This Rosemary Rhubarb Olive Oil Cake combines the tangy zest of rhubarb with the earthy notes of rosemary, all baked into a moist and tender olive oil base. Perfect for brunch, dessert, or a sophisticated afternoon treat, this cake is both simple to make and stunning to serve, and uses fresh, seasonal ingredients.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Make sure your oven rack is in the middle position for even baking. If you’re using a convection oven, reduce the temperature by 25°F (15°C).
- Grease and flour a 9-inch springform pan. This prevents the cake from sticking and makes for easy removal after baking. Alternatively, you can line the bottom with parchment paper for extra insurance.
- In a large mixing bowl, whisk together the eggs, sugar, olive oil, lemon zest, vanilla extract, and rosemary until well combined. Ensure the sugar is fully dissolved for a smooth batter. Take a moment to breathe in the fragrant aroma of the rosemary—it's going to be amazing!
- In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of flour are okay at this stage.
- Gently fold in the diced rhubarb. Distribute the rhubarb evenly throughout the batter to ensure every bite is bursting with flavor. Make sure that rhubarb is not too wet, as it can make the cake soggy.
- Pour the batter into the prepared springform pan and spread evenly. If you like, arrange a few extra rhubarb pieces on top for a decorative touch.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch. Start checking for doneness around 45 minutes—ovens vary, ya know?
- Let the cake cool in the pan for 10-15 minutes before releasing it from the springform pan. This prevents the cake from breaking apart. Transfer it to a wire rack to cool completely. Patience is key here; resist the urge to cut into it right away!
- Dust with powdered sugar before serving, if desired. A simple dusting of powdered sugar adds a touch of elegance. Serve the cake at room temperature for the best flavor and texture. A dollop of whipped cream or a scoop of vanilla ice cream is never a bad idea either!
📝 Notes
- For a richer flavor, use extra virgin olive oil. But be careful not to use too strong a flavor or it will over power the flavors
- Adjust the amount of rosemary to your taste preference.
- If rhubarb is not in season, you can substitute with other tart fruits like cranberries or green apples.
- Store leftovers in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 350 kcal
Protein: 5 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 30 mg
