-4 large eggs
-¾ cup sugar
-⅔ cup extra-virgin olive oil
-2 tbs. fresh rosemary, finely chopped
-1½ cup all-purpose flour
-1 tbs. baking powder
-½ tsp. Kosher salt
-Preheat oven to 325⁰F.
-Spray a 10-inch loaf pan with non-stick cooking spray and set aside.
-In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds.
-Add sugar and continue to beat until the mixture is very foamy and pale in color.
-With the mixer running, slowly drizzle in the olive oil.
-Using a spatula, gently stir the rosemary into the batter.
-In a separate bowl, whisk together the flour, baking powder and salt.
-With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
-Pour the batter into the prepared pan.
-Bake for 45 to 50 minutes, rotating the pan halfway through for even color.
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