Rosemary Olive Oil Teacakes

Desserts made with olive oil are great for the Mediterranean Diet!

You’ll love this new addition to our recipe box. We also have other olive oil cakes in our collection that we think you’ll enjoy.

Thanks so much to our dear friend and herbalist, Brittany Wood Nickerson for contributing this great Rosemary Olive Oil Teacakes recipe. This is a healthier version of cake with the addition of olive oil and herbs. We tried it ourselves and it was truly delicious! An added benefit is that it is very easy; you could make it with your kids for a fun baking project.

This recipe calls for preparing the cake in a loaf pan. Alternatively, you can use a 10-inch Springform pan for a round cake. Dust it with confectionary sugar for some extra pizzazz.

Photo by Christine Dutton

About Brittany: Brittany Wood Nickerson is a practicing herbalist, health educator and home cook.  She combines knowledge of nutrition and a passion for using food as medicine with her training in Western, Ayurvedic and Chinese herbal medicine. She is the owner and primary instructor of Thyme Herbal in Western Massachusetts where she teaches a three year Herbal Apprenticeship Program, as well as courses in herbal cooking and homesteading.

Here is a link to Brittany’s Thyme Herbal website.

And, here is a link to her Facebook page.

Photo by Christine Dutton

Try a few of other favorite baking recipes using olive oil.

Here is the recipe for our Almond Cake.

And, stop here for our recipe for Orange Cookies.

Rosemary Olive Oil Teacakes

Brittany Nickerson

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 10

Calories 423 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups unbleached white wheat or spelt flour
• 3/4 cup whole wheat or whole spelt flour
• 3/4 cup raw cane sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3 eggs
• 1 cup extra virgin olive oil
• 3/4 cup whole milk
• 1/4 cup fresh rosemary, freshly chopped

Instructions

 

• Combine dry ingredients, and stir/fluff well with a folk until combined, pressing out any lumps in the sugar, flour or baking powder.
• In a separate mixing bowl whisk together eggs, then add olive oil, milk and rosemary. Add wet ingredients to the dry ingredients, gently folding until combined.
• Pour into an olive oil greased, 4 ½ x 13 inch loaf pan or 10 inch Springform pan, smoothing the top so it is relatively even. Bake at 350 for 55-60 minutes, or until the top is golden and a tooth pick or skewer inserted into the middle comes out clean. You can eat it hot right from the pan or let it cool, before removing from the pan and wrapping or putting on a serving plate. For best storage, wrap in plastic and keep in the refrigerator – will last 3 – 4 days.
• Note that the quality and type of olive oil you use influences the flavor; any good quality olive oil that has a flavor you like will be excellent. Don’t use refined or “light” olive oil, as it lacks flavor and depth. My favorite is Crete Olive Oil, which you can get right here at Mediterranean Living

Nutrition

Calories: 423kcalCarbohydrates: 42gProtein: 7gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 51mgSodium: 325mgPotassium: 48mgFiber: 5gSugar: 16gVitamin A: 121IUVitamin C: 1mgCalcium: 66mgIron: 2mg

Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.