3/4cupextra virgin olive oil(see above for options)
2tablespoonsminced fresh rosemary
1/2cuptoasted, chopped pine nuts(optional)
1 1/2cupscake flour,or all purpose flour
1tablespoonbaking powder
Powdered sugar, for dusting
Instructions
Preheat your oven to 325°F. See below for an optional step that makes the cake pop out of the pan easier; it's not 100% necessary, but it does help.
In a large bowl, mix the eggs with the sugar and salt and beat well. Keep beating the mixture with one hand while you drizzle the olive oil in with the other. Mix until well combined.
Stir in the rosemary, pine nuts (if using), then the flour. Once that is mostly incorporated, add the baking powder. Mix until you have a smooth batter. Pour this into your loaf pan and bake for 45 minutes. It's done when a needle or cake testing wire inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let it rest for 10 minutes before popping it out of the pan and letting it rest on a cooling rack.
Once the cake is cool, put it on a cutting board and dust it all over with powdered sugar. Slice and enjoy!
Notes
Optional Step: If you smear butter all over your loaf pan, then dust it with flour before adding the batter, your cake will come out easier. If you skip this step, you might need a knife to loosen the edges when you pop it out of the pan.