Rosemary Citrus Olive Oil Cake with Pistachio Crunch

Ingredients

• all-purpose flour2 cups
• sugar1 cup
• baking powder2 teaspoons
• salt1/2 teaspoon
• eggs3
• olive oil3/4 cup
• milk3/4 cup
• orange zest and lemon zest2 teaspoons total
• fresh rosemary, finely chopped1 tablespoon
• pistachios, chopped1/2 cup
• vanilla extract1 teaspoon

Method

1. 1Heat the oven to 350°F and line an 8-inch cake pan with parchment.
2. 2Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. 3In another bowl, whisk the eggs, olive oil, milk, vanilla, citrus zest, and rosemary until smooth.
4. 4Fold the wet ingredients into the dry just until combined, then pour into the pan.
5. 5Scatter the chopped pistachios evenly over the surface.
6. 6Bake until the cake is golden and a tester comes out clean, then cool in the pan for 10 minutes.
7. 7Turn out and cool fully before slicing.

Tips

• Finely chop the rosemary so it perfumes the cake without tasting woody.
• A little extra citrus zest on top after baking makes the flavor pop.

Nutrition