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SAVE my SAVORY LEMON & HERB OLIVE OIL CAKE for the next time you need a show stopping appetizer! It can also be served as a dinner side 😄 #oliveoilcake #easyrecipe #appetizer Ingredients: 1 cup whole milk 2 sprigs of rosemary + ½ tsp minced rosemary 4 sprigs of thyme + 1 tsp minced thyme 2 cups of all-purpose flour 1 tsp salt ½ tsp pepper ½ tsp baking powder ½ tsp baking soda 1 cup high-quality extra virgin olive oil 3 eggs, room temperature ½ cup granulated sugar 5 ounces, 2% Greek yogurt 2 tbsp lemon zest ⅓ cup fresh lemon juice Tomato Confit (recipe below) Grated Parmigiano Reggiano (for garnish) Instructions: -Adjust oven rack to lower-middle position & bpreheat oven to 350F. -Grease a 9-inch springform pan with cooking spray or olive oil. Line the bottom of the pan with parchment paper and then grease the top of the parchment paper. -Add milk to a small saucepan. Bring to a simmer then remove from heat, add rosemary and thyme sprigs. Let steep for 15 minutes, then remove & discard sprigs. -To a medium-sized bowl, add flour, salt, pepper, minced thyme, minced rosemary, baking powder, and baking soda. Whisk well and set aside. -To a large bowl, add olive oil, eggs, and sugar. Whisk for about 1 minute, then add lemon zest, lemon juice, and infused milk. Whisk to combine. -Add dry ingredients to wet ingredients, mix until smooth and pour batter into springform pan. -Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. -Let the cake cool for 20 minutes before serving. Serve with tomato confit, grated parm and a drizzle of olive oil. Tomato Confit Ingredients: 20 ounces grape tomatoes 6 cloves garlic 1 tsp salt ¼ tsp pepper 5 sprigs thyme 2 cups olive oil -Preheat oven to 250F -Add all the ingredients to a 9x9 baking dish. -Place in oven and let cook for 2 hours.
Duration: 31 sPosted : Tue, 16 Apr 2024 15:56:05Views
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