Monday, September 6, 2010
Breakfast Cake Maybe?
Olive Oil Lemon Thyme Cake
3/4 cup sugar
3/4 cup extra virgin olive oil
1 teaspoon lemon zest
2 tablespoons finely chopped thyme or lemon thyme
1 1/2 cups unbleached all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon fine sea salt
1. Preheat over to 325 degrees F. Lightly oil a 10" loaf pan and set aside.
2. In a large bowl or bowl of a stand mixer, beat the eggs at high speed for 30 seconds. Add sugar and lemon zest and continue to beat until mixture is foamy. With the mixer running, slowly drizzle in the olive oil. Gently fold in the thyme.
3. In a separate bowl, whisk together the flour, baking powder and salt. Whisk together very well. Gently fold the dry ingredients into the egg mixture. Pour the batter into the pan.
4. Bake for 45 to 50 minutes, rotating the pan halfway through, until the cake is golden brown and a skewer inserted in the center comes out clean. Let cool briefly in the pan, and then tip the cake out onto a rack. Reinvert to avoid line on the top of the cake. Let cool completely before enjoying.