- 2/3 Cup Olive Sprig Rosemary Olive Oil
- 1/4 Cup Sicilian Lemon White Balsamic
- 2 Eggs
- 1 TBS lemon zest
- 2 1/2 TSP fresh chopped rosemary
- 1/2 TSP vanilla
- 1 Cup Greek plain yogurt
- 1 1/2 Cup granulated sugar
- 3 Cups flour
- 2 TSP baking powder
- 1/2 TSP baking soda
- 1.2 TSP sea salt
- 1 Cup powdered sugar (for icing)
- 1-2 TBSP Sicilian Lemon White Balsamic (for icing)
Preheat oven to 350 degrees F. Grease a baking pan of your choice and coat
with a light dusting of flour so the cake can easily be released from the pan.
In a large bowl combine Rosemary Olive Oil, eggs, Sicilian Lemon Balsamic,
lemon zest, fresh rosemary, vanilla, yogurt, and granulated sugar. Whisk until
the mixture is light and smooth, about 1-2 minutes.
In a separate bowl combine flour, baking powder, baking soda, and sea salt. When thoroughly mixed fold into wet ingredients. Stir until mixed together. Pour
batter into prepared pan and bake for about 45 minutes or until a toothpick
inserted in center comes out clean. Remove from oven and let cool in the pan for 10 min. before removing the cake from pan to cool completely on rack.
Whisk 1-2 TBSP Sicilian Lemon Balsamic into 1 cup powdered sugar, adding
more balsamic or powdered sugar to achieve a smooth consistency. Drizzle
over cooled cake and let it set up before serving.
Note: Marinate fresh blueberries in Olive Sprig Wild Blueberry Aged Dark
Balsamic –or- fresh raspberries in Olive Sprig Raspberry Aged Dark Balsamic
long enough to let the 2 marry together (at least 30 minutes) serve on top of
cake with a dollop of whip cream for an added dimension to your dessert.