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Cakes & cheesecakes

Rosemary-Olive Oil Cake with Citrus Cream and Pine Nut Brittle
The cooled cake can be wrapped in plastic and kept at room temperature for up to 2 days. The pine nut brittle can be stored in an airtight container for up to 1 week and the citrus cream can be refrigerated for up to 1 day.
2 cups all-purpose flour (Cake)
2 1/4 tsp. baking powder (Cake)
2 tsp. minced fresh rosemary (Cake)
1 tsp. Salt (Cake)
1 1/3 cups sugar (Cake)
4 large eggs (Cake)
3/4 cup extra-virgin olive oil (Cake)
1/2 cup whole milk (Cake)
1 Tbsp. lemon zest (Cake)
1/4 cup water (Pine Nut Brittle)
1 cup sugar (Pine Nut Brittle)
1/2 cup pine nuts (Pine Nut Brittle)
Coarse sea salt (or Kosher salt) (Pine Nut Brittle)
1 cup heavy cream (Citrus Cream)
1/4 cup creme fraiche (Citrus Cream)
2 Tbsp. Sugar (Citrus Cream)
1 Tbsp. orange zest (Citrus Cream)
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Rosemary-Olive Oil Cake with Citrus Cream and Pine Nut Brittle

Rosemary-Olive Oil Cake with Citrus Cream and Pine Nut Brittle

Rosemary-Olive Oil Cake with Citrus Cream and Pine Nut Brittle
  • Servings:Serves 8
  • Prep Time:35 minutes
  • Cook Time:60 minutes
1. For the cake: Heat oven to 350 degrees. Grease and flour a 9" cake pan. Whisk flour, baking powder, rosemary, and salt in a medium bowl.
2. In a large bowl, combine sugar and eggs and whisk vigorously until pale and shiny; add oil, milk, and lemon zest and whisk until smooth.
3. Add flour mixture to wet ingredients and stir until just combined. Scrape batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, rotating halfway through. Transfer cake pan to a wire rack and let cool for 1 hour. Carefully invert cake onto a platter and let cool completely, about 2 hours.
4. For the pine nut brittle: Line a rimmed baking sheet with parchment paper and coat with cooking spray. Add water to a medium saucepan and pour sugar into the center of the pan. Bring to a boil over medium-high heat and cook, without stirring, until mixture begins to turn golden around edges, 5 to 7 minutes. Continue to cook, swirling pan occasionally, until mixture is amber colored, 2 to 3 minutes. Working quickly, stir in nuts, pour onto prepared baking sheet, and spread into an even layer. Sprinkle lightly with salt and let cool until completely set, about 1 hour. Crumble or chop into rough 1/2- to 1-inch pieces.
5. For the citrus cream: Whisk cream and creme fraiche in a large bowl until mixture begins to thicken. Add sugar and zest and continue to whisk until soft peaks form.
6. To serve, slice cooled cake into wedges and garnish with citrus cream and crumbled brittle.
Source: Hannaford fresh Magazine, March - April 2016