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Olive oil cake with limoncello and rosemary

1/4 cup melted butter
1 3/4 cup flour
1 1/2 teaspoon baking powder
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1 cup extra virgin olive oil
3 tbsp greek yogurt
4 eggs
1/2 cup brown sugar
finely grated zest of two lemons

For drizzling:
2 tbsp olive oil
2 tbsp water
2 tbsp sugar
6 tbsp limoncello

Pre heat the oven to 180C/355F. Butter and flour a cake pan.
Into a medium bowl, sift together the flour, rosemary, baking powder and the salt. In another bowl, whisk the olive oil, the yogurt and the butter.
In a large bowl using a hand mixer, beat the eggs, the sugar and the zest until get fluffy. Then add the dry and wet ingredients in the bowl and mix very well.
Bake the cake until is golden brown, it will take around 25 minutes.
After the cake cools down, using a mixer blend very well the olive oil, the limoncello and the water. Then start drizzling the cake with the mixture and serve.
Serve with a rosemary leaf.