Rosemary-Walnut Loaf Cake
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup olive oil (plus extra to grease the baking pan)
- 1 cup all-purpose flour (plus extra to dust the baking pan)
- 2 tablespoons fresh rosemary (finely chopped)
- ½ cup walnuts (roughly chopped)
- 1 teaspoon baking powder
- zest of one lemon
- 3 tablespoons milk
- a pinch of salt
Instructions
- Pre heat the oven to 350F.
- Grease the pan with oil and dust it with some flour.
- Whisk the eggs and sugar in a bowl.
- Add lemon zest, oil and whisk again.
- Add milk and whisk again.
- In a separate bowl, mix flour, baking powder, salt and rosemary.
- Pour the egg-mix in the bowl and whisk until everything is mixed nicely.
- Finally, add half of the walnuts and give it a mix.
- Pour the batter in the baking pan and add the rest of the walnuts on top of the batter.
- Bake it for about 35 minutes or until it's cooked through. Poke with a skewer or toothpick and if it comes out clean, it's done.
Notes
1. To get a nice volume, always use the ingredients at room temperature.
2. Ovens have different cooking times. So, keep an eye on the cake as it bakes. It may take more or less time.
3. Walnuts can be replaced with any other nuts you prefer and can also be omitted.
2. Ovens have different cooking times. So, keep an eye on the cake as it bakes. It may take more or less time.
3. Walnuts can be replaced with any other nuts you prefer and can also be omitted.
Nutrition
Serving: 1Servings