Lemon and Rosemary Cake

L'Antro dell'Alchimista
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Alanna S.: "I replaced the extra-virgin olive oil with the sa…" Read More
Lemon and Rosemary Cake Recipe
11
160
50

Description

Perfect complements to one another, lemon and rosemary infuse this cake with flavor. Best of all, it's in the oven within no more than 20 minutes, meaning it's a savory-sweet dessert that you could realistically bake any night of the week. A word of advice: serve it with lemon curd or, perhaps, a scoop of olive oil gelato.

Ingredients

  • 200 grams flour
  • 7 grams baking powder
  • 1 egg whites
  • salt
  • 180 grams sugar
  • 1 eggs
  • 100 milliliters extra-virgin olive oil
  • 50 milliliters milk
  • 1 lemon
  • 1 teaspoon fresh rosemary (minced)
  • powdered sugar

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease, and lightly coat with flour individual cake molds.
  3. Sieve the flour with the baking powder.
  4. Whip the egg white with a pinch of salt until stiff.
  5. In a bowl, beat the egg with the sugar until frothy.
  6. Add the oil, milk, lemon zest, and rosemary.
  7. Add the flour and mix well.
  8. Gently fold in the egg white.
  9. Pour the mixture into the mold and bake for 25 minutes.
  10. Serve with a sprinkling of powdered sugar.
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NutritionView more

160Calories
Sodium5%DV115mg
Fat11%DV7g
Protein4%DV2g
Carbs8%DV24g
Fiber3%DV<1g

PER SERVING *

Calories160Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol15mg5%
Sodium115mg5%
Potassium40mg1%
Protein2g4%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber<1g3%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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