Rosemary Olive Oil Cake
Rosemary Olive Oil Cake. Whisk the sugar, zest and rosemary together until the texture of the flavored sugar resembles wet sand. Add the eggs and whisk until pale and thick.
Add the olive oil, milk and rosemary and whisk again. In a medium bowl, whisk together cake flour, almond flour, baking powder, baking soda and salt to combine. In another small bowl, place lemon juice, almond extract and vanilla extract, and stir to combine.
Add the eggs and whisk until pale and thick.
In a bowl, beat eggs until frothy, then add juice and next six ingredients.
In another large bowl, whisk the eggs thoroughly. Add the dry ingredients into the bowl with the wet ingredients and stir with a. With the mixer running slowly, drizzle in the olive oil.
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Earline Williams
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