Michael Smith's Olive Oil Cake

4 eggs

2 cups sugar

1 ½ cups milk

1 cup olive oil

1 teaspoon vanilla

2 tablespoons finely chopped rosemary

2 cups flour

½ cup fine cornmeal

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Basil Whipped Cream

1 bunch fresh basil

3 tablespoons sugar

1 cup 35% whipping cream


Michael Smith's Olive Oil Cake

1. Preheat your oven to 350°F. Prepare a 9-inch round cake pan by oiling it with olive oil and dusting it with flour, knocking out any excess. Whisk together the eggs, sugar, milk, olive oil, vanilla and rosemary.

2. In a separate bowl whisk together the flour, cornmeal, baking powder and soda and salt. Stir the dry into the wet ingredients, just until combined then pour the batter into the prepared pan. Bake for 1 hour and 20 minutes. Cool and serve with basil whipped cream or another favourite cake topping.

Basil Whipped Cream

1. Puree the fresh basil and sugar together in a food processor until smooth. Scrape into a large bowl and add the whipping cream. Whip until it forms soft peaks. Serve immediately.

See more: Appetizer, Bake, Lunch, Eggs/Dairy, Italian

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