There is one category of food I never seem to tire of, and that is quick breads, also sometimes known as “snack cakes,” meaning that they are a batter dough that can be baked in a loaf pan or a regular cake pan, and can be eaten either lightly glazed or plain. Pumpkin bread, zucchini bread, banana bread – all things I absolutely love making and eating, and I don’t even like bananas! As I was flipping through food magazines planning meals for this week, I noticed an olive oil cake that looked tasty, and resolved to make one for myself. The recipe below isn’t even actually adapted from that magazine article, however. I looked up a few trusted sources online, and referenced them to make my own recipe.
Rosemary-Lime Olive Oil Cake (makes 1 loaf)
Two minor issues you should be aware of with this cake. Firstly, its texture is a bit more rustic, thanks to the whole-wheat flour and the handful of cornmeal I tossed in. For a finer-crumbed texture, more similar to pound cake, feel free to use regular or even cake flour. Also, the lime flavor was not very discernible, and many olive oil cake recipes include a simple milk/powdered sugar/citrus zest glaze, which I would probably use next time, or, double (or even triple) the amount of lime zest.
- 4 eggs
- 3/4 c. vanilla sugar
- 3/4 c. olive oil
- zest and juice of 1 lime
- 1 1/2 c. whole wheat flour or part spelt
- 1/4 c. cornmeal
- Preheat the oven to 350 and lightly grease a loaf pan.
- Beat eggs with sugar for 3-5 minutes, or until thickened and light yellow. Add the olive oil, lime juice, and lime zest, and beat until thoroughly combined.
- Add flour and cornmeal, and fold in until just combined.
- Bake 30-60 minutes, or until done. You may need to place some foil over the top of the pan to keep it from burning before the inside is cooked through.