3/4 Cup sugar
2/3 C extra virgin olive oil
2 Tbs fresh rosemary leaves, finely chopped.
1 1/2 cups all purpose flour
1 Tbs baking powder
1/2 tsp kosher salt
Preheat oven to 325 degrees. Spray a 10 inch loaf pan with nonstick cooking spray and set aside.
In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter.
In a separate bowl whisk together the flour, baking powder and salt. With the mixer on low speed, gradually add the dry ingredients to the egg
mixture. Pour the prepared batter into the pan.
Bake for 45-50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back and skewer in middle comes out clean. Allow to cool briefly then turn onto cake rack.
Recipe from Kath Proko