This is an easy dessert bread that hinges on olive oil and either fennel pollen, if you can get it, or minced rosemary. It's not terribly sweet, but nice as a finish to a meal.
1tablespoonfennel pollen or fennel seeds ground to a powder(or minced rosemary)
1 1/2cupsflour
1tablespoonbaking powder
1/2teaspoonsalt
Instructions
Preheat your oven to 325°F. Butter a 10-inch loaf pan and set aside.
Beat the eggs in a stand mixer if you have one, in a large bowl if you don't, for about 30 seconds. Add the sugar and continue to beat until the mixture is frothy. Beating all the while -- keep the mixer on if using -- drizzle in the olive oil slowly.
Turn the mixer off and gently fold in the fennel pollen.
In another bowl, whisk together the flour, salt and baking powder. Stir the flour mixture into the egg-oil mixture just until it is combined. Don't overmix, or the cake will be dry and tough.
Pour into the loaf pan and bake 45 minutes, or until a knife blade stuck into its center comes out clean.
Let the cake cool a bit before popping it out of your loaf pan. Eat warm or at room temperature.