Olive Oil And Rose Cake

• 1 3/4 cups pastry flour
• 1/3 cup extra virgin olive oil
• 4 eggs, lightly beaten
• 1/4 cup whole milk
• zest from 1 organic lemon or orange
• the seeds scraped from 1 vanilla bean
• 1 organic or pesticide free red rose, each leaf torn in 2 or 3 peices
• 1 cup demerara (turbinado) sugar
• 2 teaspoons baking powder

1. Preheat the oven to 165 degrees C (325 F). Lightly grease and flour a loaf pan or an 9 inch cake tin with removable bottom. Turn the pan upside down and tap out any excess flour.
2. Combine all the ingredients together in the mixing bowl of a stand mixer fitted with the paddle attacment. Mix until everything comes together. Transfer the batter to the baking tin and bake until a cake tester comes out clean, about 1 hour. Cool on a rack.

pastry flour, extra virgin olive oil, eggs, milk, zest from, vanilla bean, red rose, sugar, baking powder

Taken from food52.com/recipes/16442-olive-oil-and-rose-cake (may not work)