Wine and Rosemary Cake

I created this recipe years ago after I heard the cake described on a radio cooking program, with the help from a catalog’s photo and research in my vast cookbook collection for similar recipes.  (For full story, and to see it prepared, watch video.)  This is great for breakfast.


1 ½ cups flour

3 tsp baking powder

2 eggs

2/3 cup sugar

Grated peel of 1 lemon

Pinch of salt

½ cup extra-virgin olive oil

1/3 cup milk

1/3 cup red wine

For the top:

1 egg white, beaten lightly

Generous amount of granella di zucchero, or pearl sugar

A few needles of fresh rosemary

Preheat oven to 350 degrees F.  Grease well a 7-cup Italian ring mold (approx. 9” diameter on top), or a pan of similar shape and dimensions.

Sift together flour and baking powder.  Set aside.

With mixer, beat the eggs and the sugar till light and thickened.  Add lemon peel, pinch of salt, then, slowly, pour in the olive oil.  Then, again slowly, add the milk.

Add flour mix and red wine alternately, starting with flour.

Pour the batter into the pan.

Gently brush the egg white over the top of the cake batter.  Then, evenly sprinkle the granella (pearl sugar) and several rosemary needles on top of the cake.

Bake about 36 minutes, check with cake tester.

Cool in pan on rack for 10 minutes, then invert onto another rack.  Immediately re-invert, to cool right side up.

Serve at room temperature.