Sunday, September 27, 2009

Extra Virgin Olive Oil and Yogurt Loaf

Makes 8 servings
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Finely grated zest of 1 lemon
  • 1 cup sugar
  • 3/4 cup plain whole milk yogurt
  • 3 large eggs
  • 1 tablespoon rum
  • 1/2 cup extra virgin olive oil
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and line it with parchment paper. Whisk together the flour, baking powder, baking soda, zest and salt.
In a mixer or by hand, whisk the eggs with the sugar until the mixture is white and thick. Add in the yogurt and rum. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the loaf for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a toothpick inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature i a rack.

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