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Rosemary Olive Oil Cake with Tuscan Producer, Lorenzo Caponetti
Ingredients
  • 1 1/2 cups full-fat plain yogurt
  • 2/3 cup olive oil
  • 1 1/4 cup organic cane sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons rosemary
  • 2 tablespoons lemon zest
  • a dash of freshly ground nutmeg
  • ½ cup toasted, pistachios, chopped
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