It’s the most magical time of the year in our region—harvest. That mainly means wine grapes and olives. I was inspired to use some local olive oil to bake this gorgeous cake studded with flecks of lemon zest and finely chopped rosemary.
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Time: About 15 minutes active; 1 hour total
5 eggs, separated
3/4 cup sugar, divided
3/4 cup good quality California olive oil
1 lemon, zested then juiced
1 teaspoon fresh rosemary, finely chopped
1 cup flour, sifted
1 teaspoon salt
1. Preheat oven to 325 degrees. Oil and flour a bundt cake pan with cooking spray.
2. Beat egg yolks and 1/2 cup sugar until light and creamy, about 3 minutes. Add olive oil, lemon juice and zest, and rosemary, and stir to incorporate. Lastly, stir in flour until well combined. Transfer to a large bowl and set aside.
3. Beat 4 egg whites with salt and remaining sugar until soft peaks form, about 3 minutes. Gently fold the whites into the batter, half at a time.
4. Pour batter into bundt cake pan and cook about 40 minutes until inserted knife comes out clean. Cool, turn out onto a plate, cut and enjoy.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.