Olive Oil and Fresh Rosemary Cake

quantity	ingredient
4	eggs
3/4 cup	sugar
2/3 cup	extra virgin olive oil
2 tablespoons	finely chopped frsh rosemary leaves
1.5 cups	flour
1 tablespoon	baking power
1/2 teaspoon	salt (finely ground)

Preheat oven to 325 degrees Farenheit. Coat a 10 inch loaf pan with butter, olive oil, or non-stick spray.
In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Slowly add the 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 fold the rosemary into the egg mixture..
In a separate bowl whisk together the flour, baking power, 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 half-way through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

NOTE:
This cake is very light in texture and flavor. It is excellent as a dessert, and excellent with coffee or espresso as a snack.

Recipe from Mario Batali's Babbo Cookbook.