Olive oil cake

2014-07-18
  • Servings : 12 slices
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m
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This olive oil cake is, simple, tasty and it’s great to serve with a hot tea on a Winter afternoon.

Units: Metric / (Units: US)

Ingredients

  • 150 grams / (5 1/3 ounces) sugar
  • 1 teaspoon rosemary
  • 3 eggs
  • 175 grams / (6 1/4 ounces) all-purpose flour
  • 100 ml / (6 3/4 tablespoons) olive oil
  • Zest of one orange
  • 1 tablespoon honey
  • 125 grams / (4 1/2 ounces) natural yoghurt
  • 1 teaspoon baking powder

    Directions

    Step 1


    1. Preheat the oven at 180ºC / (350ºF). Grease a loaf tin (27 x 10 centimeters / (10 2/3 x 4 inches)) with margarine and line with parchment paper.

    Step 2


    1. In a large bowl, whisk the eggs, sugar and the orange zest until obtain a creamy mixture. Add the yoghurt and the honey and beat more 2 to 3 minutes until well incorporated. Then, pour the olive oil and the rosemary and mix some more. Finally, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.

    Step 3


    1. Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

    Step 4


    1. Remove from oven, unmold, let cool to room temperature and serve.

Nutrition facts per serving (12 slices):

Calories: 210
 
Total Fat: 9 g(14%)

 
Saturated Fat: 1.5 g(8%)
 
Cholesterol: 55 mg(18%)
 
Sodium: 65 mg(3%)
 
Total Carbohydrate: 28 g(9%)
 
Protein: 4 g
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Recipe Comments

Comment (1)

  1. posted by Luna on 2015/10/15

    Good food.

      Reply

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