Rosemary olive oil cakes
- Preparation Time30 mins
- Cooking Time30 mins
2) Make a large well in the centre and pour in the milk, olive oil and eggs. Whisk in the centre to combine the liquids, and then slowly draw in a little of the dry ingredients to incorporate them; be sure to whisk until fairly smooth before drawing in more dry ingredients. If necessary, strain to dissolve any lumps of flour. Stir in the rosemary and orange zest.
3) Pour the batter into the paper cases to fill them three-quarters full. Bake until nicely browned and firm to the touch, 25 to 30 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.
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