Rosemary Cake

I was intrigued by a recipe in my Yoga Journal this month for a dairy-free rosemary cake. One of my good friends and I like to go on culinary adventures, so I invited her over for lunch and dessert (of course!). To save baking time (and reduce the length of time I had to leave my oven turned on during the summer heat) I made muffins rather than a loaf. The muffins were really good!

Ingredients
4 eggs
3/4 cup sugar
2/3 cup EVOO (extra virgin olive oil)
2 Tbsp finely chopped rosemary (luckily I had fresh dried rosemary from my farmers' market!)
1-1/2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 teaspoon Kosher salt

Directions
Preheat the oven to 325 degrees. Lightly oil a 10-inch loaf pan or muffin pan (makes 12 muffins).

Using an electric mixer, beat the eggs and sugar in a bowl until it becomes foamy and pale in color. Continue mixing while adding the EVOO a few drops at a time. Fold in the rosemary.

In a separate bowl mix the dry ingredients. Then fold the dry ingredients into the egg mixture. Pour into the pan and  bake.

If using the cake pan, the recipe recommends baking for 45-50 minutes. For the muffins I found 15-18 minutes to be perfect. The top will start to turn slightly golden brown, and a cake tester comes out clean.

We tried the muffins plain, which as I said earlier were delicious and didn't need any icing or frosting. However, I just happened to have a little left over almond-flavored (Tofutti) cream cheese frosting in the fridge. Add a few colored sprinkles and viola!