Rosemary Olive Oil Cake

Hi Guys! Head over to Food52's Facebook page today to watch me make this Rosemary Olive Oil Cake, adapted from the Lemon Verbena Olive Oil Cake from Sweeter off the Vine Live! 

Rosemary Olive Oil Cake

Makes one 9-inch (23cm) cake

1 cup (200g) sugar

2 tablespoons fresh rosemary

1 3/4 cups (225g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (175ml) fruity olive oil

1/4 cup (55g) unsalted butter, melted and cooled

1 teaspoon finely grated lemon zest

4 large eggs, at room temperature

1 cup (240ml) whole-milk kefir or buttermilk, at room temperature

2 tablespoons confectioner’s sugar (optional)

Position a rack in the center of the oven and preheat to 350ºF (180ºC/gas mark 4). Butter a 9-inch (23cm) cake pan at least 2-inches (5cm) tall, line it with parchment paper, and butter that too. Dust the pan and paper with flour.

Combine the sugar, rosemary, and lemon zest in the bowl of a food processor fitted with a steel blade or in a mortar. Pulse or grind the sugar and rosemary until the leaves are finely ground and the sugar is fragrant.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

In a separate bowl, whisk the rosemary sugar olive oil, and melted butter, together. Add the eggs and whisk for 30 more seconds. Whisk in the kefir, then use a rubber spatula to fold in the dry ingredients, mixing until combined and smooth.

Pour the batter into the prepared pan, tap it gently on the counter to release any air bubbles, and bake until the cake is puffed and golden and a cake tester inserted into the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then remove the cake from the pan to cool completely. Dust the cooled cake with a bit of confectioners’ sugar just before serving if you like. This cake will keep in an airtight container at room temperature for up to 4 days.

Strawberry and Campari Paletas from Sweeter off the Vine

It's popsicle week, y'all! Billy from Wit and Vinegar arranges this annual frozen treat fun-fest and I am so happy to play along this year with one of my favorite warm weather recipes from Sweeter off the Vine!

I have been seriously obsessed with strawberries this Spring. I'm not sure if they are better this year than they have been in the past or what, but I straight-up cannot resist them every time I hit the market. Aside from eating them by the handful, I have been making all sorts of strawberry tarts, shortcakes, and frozen treats like these paletas. They are perfectly bitter-sweet, and perfectly cooling on a hot summer day. You can even turn them into a cocktail of sorts by dipping the pops in a glass of super-chilled prosecco or rose. Love.

See more popsicle week fun here.

Strawberry and Campari Paletas

makes 6-10, depending on the size of your molds

from Sweeter off the Vine

Paletas are ice pops made from fresh fruit; this version combines sweet strawberries and bitter, herbaceous Campari for a grown- up frozen treat. Be careful not to get too carried away with the Campari—too much booze and these pops won’t freeze. For a refreshing cocktail, try serving the paletas dipped in a glass of Prosecco: trust me, it’s delicious.

1 pound (450g) strawberries

5 tablespoons (60g) sugar

1/4 cup (60ml) Campari

juice of 1/2 lemon, about 4 teaspoons

pinch salt

Hull the strawberries and slice them in half. Add them, along with the rest of the ingredients, to a blender or food processor and blend until smooth. Taste the mixture and adjust the level of sweetness if necessary by adding more sugar, one teaspoon at time. Strain through a fine-mesh sieve and pour into frozen pop molds. Freeze the pops until completely firm, at least 6 hours or overnight.