Spanish Olive Oil Walnut Cake

Note: adapted from the Los Angeles Times 

2 cups flour

1 ½ cups sugar

1 Tablespoon baking powder

1 Tablespoon Rosemary

1 cup ground walnuts

3 eggs

1 cup milk

1 teaspoon sherry vinegar

1 cup Spanish extra virgin olive oil

1.   Heat the oven to 350°

2.   In a large bowl, mix flour, sugar, baking powder, rosemary, and ground walnuts

3.   Mix eggs into dry ingredients one at a time, then add the milk, vinegar, and olive oil.  Beat until completely smooth and well blended.

4.   Transfer the batter to a bunt cake pan

5.   Bake the cake in the center rack of the oven until puffed and golden 30 to 45 minutes.  You will know this is done when you can insert a toothpick and it comes out clean.

Serve it with a Meyer lemon chutney if you like.