Episode 5: Rosemary Olive Oil Cake with Tuscan Producer, Lorenzo Caponetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Serve with a mascarpone or fresh whipped cream, and seasonal fruit.


  • 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


  1. Heat the oven to 350°F. Grease a 9-inch spring form cake pan lightly with butter or olive oil, and line the bottom with a circle of parchment paper.
  2. In a large bowl, whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, nutmeg, rosemary and lemon zest right into the liquids and whisk until no lumps remain.
  3. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with another circle or parchment or foil at the end if the top is browning. When a toothpick inserted into the center of the cake comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
  4. Pour a tablespoon of confectioners sugar into a fine mesh sieve, and tap the sieve to lightly decorate the surface of the cake with a dusting of powder. Sprinkle toasted nuts over the surface.
  5. Serve the cake warm or at room temperature. When well wrapped, this keeps very well for several days.


Here’s a list of good-quality, affordable olive oils:
California Olive Ranch
Filippo Berio