This makes lovely cake to serve with tea or coffee. I eat it just plain, with nothing spread on it. This is yet another recipe from Tamar Adler's An Everlasting Meal: Cooking with Economy and Grace." I get the rosemary from my wee garden on the porch.
8 eggs; 1-1/2 cup raw sugar (i used plain sugar); 1-2/3 cup olive oil; 4 T finely chopped fresh rosemary; 3 cups flour; 2 T baking powder; 1 t kosher salt.
Heat the oven to 325 degrees. Coat a bundt pan first with butter, then with flour, tapping out the excess flour.
Beat the eggs for 30 seconds. Slowly add the sugar and continue beating until the mixture is very foamy and pale. Still mixing, slowly drizzle in the olive oil. Using a spatula, fold in the rosemary.
In a separate bowl, whisk together the flour, baking powder, and salt. Keeping the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the bundt pan.
Bake for 45 to 50 minutes, rotating the pan halfway through (I forgot to do this, didn't seem to hurt anything). The cake is done when it looks golden brown and springs back when touched. You can pretty much tell. Or you can insert a straw or skewer into the center and it comes out clean. Allow the cake to cool briefly in the pan and then tip it out onto a rack to continue cooling.
This is delicious on its own, or accompanied by freshly whipped cream or mascarpone.