Orange-Rosemary Olive Oil Cake

1. Preheat oven to 350 F. Lightly coat four 6-inch mini loaf pans with nonstick cooking spray. Line pans with a strip of parchment paper, leaving an overhang over edges of pans. 

2. In large bowl, sift flour, baking powder and salt. Add cornmeal and chopped rosemary; whisk to combine. Set dry ingredients aside until ready to use. In small bowl, whisk eggs, olive oil, vanilla extract and orange blossom water together until smooth. Set liquid ingredients aside until ready to use. 

3. In bowl of stand mixer fitted with paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce speed; slowly add egg mixture until completely combined, scraping down sides of bowl as needed. Remove bowl from mixer and gently fold flour mixture into batter until evenly combined. 

4. Divide batter evenly among prepared pans. Garnish tops of the loaves with rosemary sprigs, if desired. Bake 35 to 40 minutes, or until light golden brown and a toothpick inserted into centers comes out clean. Place cakes on wire rack and let cool until room temperature. Run a knife around edges of pans and remove loaves. Serve immediately or store covered at room temperature for up to 3 days. 

Photograph courtesy of Nielsen-Massey Vanillas