4  Eggs
3/4 cup Sugar
2/3  cup extra-virgin Olive Oil
2  TBSP finely chopped fresh Rosemary leaves
1 1/2  cups unbleached, all-purpose flour
1  TBSP baking powder
1/2  tsp Sea or Kosher salt 

Preheat the oven to 325 degrees F.  Spray a 10” loaf pan with non-stick cooking spray and set aside. 

In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds.  Add the sugar and continue to beat until the mixture is very foamy and pale in color.  With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently fold the rosemary into the batter. 

In a separate bowl, whisk together the flour, baking powder and salt with the mixer on low speed, gradually add the dry ingredients to the egg mixture.  Pour the batter into the prepared pan. 

Bake for 45-50 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.  Allow the cake to cool briefly (about 5 minutes) in the pan, then tip out onto a cake rack to continue cooling. 

Serves 8-10 

Adapted from:  Babbo