Salted Caramel and Rosemary Olive Oil Cake
Introduction
Indulge in a unique blend of sweet and savory with this delectable Salted Caramel and Rosemary Olive Oil Cake. Perfect for those who love a hint of saltiness with their sweets, this cake uses high-quality olive oil for a moist texture and rosemary for a surprising aromatic twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup olive oil
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup vegan salted caramel
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a small bowl, combine almond milk and apple cider vinegar, set aside to curdle.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix sugar, olive oil, and vanilla extract. Stir in the curdled almond milk.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in chopped rosemary.
- Pour the batter into the prepared pan. Drizzle half of the vegan salted caramel over the top and use a knife to swirl it into the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle the remaining salted caramel over the cooled cake before serving.
Serve this delightful cake as a sophisticated finish to a meal or a luxurious treat with your afternoon tea. Its complex flavor profile is sure to impress your guests and satisfy your sweet and salty cravings.
Isabella
| Nutritionfacts | Calories: 320, Fat: 15g, Saturated Fat: 2g, Carbohydrates: 42g, Sugar: 25g, Protein: 3g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Gluten, Nuts |