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Recipe: Sweet Rosemary Cake

The fine texture and subtle flavors of this cake are inspired by Mediterranean cuisine.

Recipe by Maureen Callahan, M.S., R.D.

Tuesday, April 29, 2008

This single layer cake is made with olive oil instead of butter, and thick Greek yogurt—easily found in most large supermarkets—helps keep it moist. Fresh chopped rosemary and a hint of citrus flavor from fresh lemon lend even more Mediterranean flavor.

Yield: 8 servings

 

 

 

 

Ingredients:

• 1 large lemon, preferably organic
• cup all purpose flour
• teaspoon baking powder
• 1/4 teaspoon baking soda
• 2/3 cup granulated sugar
• 3 tablespoons olive oil
• 2 large eggs
• 1/3 cup fat-free Greek yogurt or fat-free plain yogurt
• 1 - 2 teaspoons finely chopped fresh rosemary
• 1 ½ tablespoons powdered sugar
• Powdered sugar and lemon slices (optional)

Directions:

1. Zest lemon to produce 1 tablespoon finely grated rind. Juice lemon into a small dish and set aside.
2. Preheat oven to 350°.
3. Combine flour, baking powder and baking soda in a small bowl; whisk to blend.
4. Combine sugar, olive oil and eggs in a large bowl; whisk until well blended. Add yogurt, zest and rosemary and whisk until blended. Stir in flour and pour batter into an 8-inch baking pan lightly oiled with olive oil. Bake at 350° for 24-26 minutes or until a knife inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Poke holes in the cake using the tines of a fork.
5. Combine 2 tablespoons of reserved lemon juice and powdered sugar; whisk until sugar dissolves. Pour lemon syrup evenly over the top of cake. Continue to cool in pan until ready to serve. Cut into 8 wedges and garnish with a sprinkling of powdered sugar and a lemon slice, if desired.

Nutrition Information:

Per serving: Calories 199; Protein 4g; Fat 6.5g; Saturated fat 1.1g; Carbohydrate 31g; Sugar 18g; Fiber 1g; Cholesterol 53mg; Sodium 122mg

About the Author:
A two-time winner of the James Beard award, food journalist Maureen Callahan writes frequently about health and nutrition for many popular magazines. A registered dietitian, she did her culinary training at Le Cordon Bleu in Paris.

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