Olive Oil Bread

This recipe was in our newspaper this weekend and I decided to make it. The recipe is actually called Olive Oil Cake but it can be a bread or a cake! The bread is sweet, moist, a bit salty and very light. Stephanie says that it is lighter than corn bread. The overall flavour profile will depend on which kind and brand of olive oil you use. It is really easy to make and takes no time at all. We ate this Bread with a Red Lentil Soup and a Red Bean, Peppers and Feta Salad for a truly tasty and healthy dinner.

Olive Oil Bread

4 eggs
3/4 cup sugar
2/3 cup extra virgin olive oil
1 - 2 tablespoons fresh finely chopped rosemary
1 1/2 cups flour
1 tablespoons baking powder
1/2 teaspoon kosher or sea salt

Heat the oven to 350 F. Grease a 9 inch spring form pan.

In a mixer, on high, whip the whole eggs for 30 seconds. Slowly add the sugar and beat until the mixture is foamy and a pale yellow. Slow the mixer to medium low and drizzle the olive oil in slowly so that all the oil is absorbed by the egg mixture. Fold in the chopped rosemary

In a separate bowl, combine the flour, baking powder and the salt.

Using a large spatula, add the dry ingredients to the egg/olive oil mixture in 3 batches making sure to gently incorporate all the flour.

Pour the batter into the spring form pan and bake in the oven for 35 - 40 minutes.

Test with a toothpick for doneness. The toothpick should come out clean when inserted in the middle of the cake.
When done, let cool on a wire rack for 5 minutes and then release the sides of the pan and let cool. Can be served warm.

This bread can be stored for several days but I would not know because everyone liked it so much that there was none left!