This is very easy to put together.

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Orange and Olive Oil Cake with Rosemary

Ingredients:

1/2 cup extra virgin olive oil
1 cup sugar
3 eggs
3 large navel oranges, zested
3/4 cup orange juice, freshly squeezed
2 cups all purpose flour
1 1/2 tsp baking powder
1 (generous) tsp, finely chopped fresh rosemary
1/8 tsp salt
Butter or non stick cooking spray to grease the pan

Method:
Preheat oven to 350 degrees F. Prepare a 9 X 4 loaf pan with butter
or cooking spray.

Measure sugar into a bowl. Zest the oranges and add the zest directly
to the sugar in the bowl. Try to touch the zest as little as possible
and mix it into the sugar with a whisk or a fork. The idea is to keep
the orange oils for the sugar and not all over your hands. The sugar
will turn an orangey color, <http://oi56.tinypic.com/2mqkwv5.jpg>
which will be the color of the finished cake.

Juice the oranges, for about 3/4 cups of juice. Set aside.

Sift the dry ingredients: flour, salt and baking powder. Stir in the
chopped rosemary and set aside.

Add the oil to the sugar and mix until blended. Beat in each egg, one
by one, until thick foamy and almost doubled. Add about 1/3 cup flour
and mix it in well, alternate with about 1/4 cup of juice. Repeat
until the flour and the juice are used up. Scrape batter off the
sides of the bowl and gently pour it into the prepared loaf pan. Bake
in preheated oven, for 50 minutes to 1 hour (mine took an hour), or
until a toothpick inserted in the center comes out clean.
<http://oi51.tinypic.com/27xgtxk.jpg>



--

Today's mighty oak is just yesterday's nut that held its ground.