Rosemary, Olive Oil and Orange Cake
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By cooking.nytimes.com
Rosemary, Olive Oil and Orange Cake
Instructions
Cook:1h 30min
Updated at: Thu, 21 Nov 2024 15:32:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories424.4 kcal (21%)
Total Fat23.4 g (33%)
Carbs50.5 g (19%)
Sugars30.7 g (34%)
Protein4.5 g (9%)
Sodium180.9 mg (9%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
10rosemary sprigs
small, no more than 1 inch/3 centimeters each in size
1egg white
lightly whisked
2 teaspoonsgranulated sugar
or superfine, caster sugar
2 tablespoonsunsalted butter
softened, for greasing the pan
2 cupsall-purpose flour
plain flour, more to flour the pan
¾ cupextra-virgin olive oil
½ cupsuperfine sugar
caster sugar
1 tablespoonorange zest
finely grated, from about 1 1/2 oranges
1 ½ tablespoonsrosemary leaves
packed, finely chopped
2eggs
large
½ cupsour cream
2 teaspoonsbaking powder
¼ teaspoonsalt
1 ½ tablespoonsorange juice
freshly squeezed
2 ½ teaspoonslemon juice
freshly squeezed
1 ¾ cupsconfectioners’ sugar
sifted
Instructions
View on cooking.nytimes.com
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