Rosemary Olive Oil Cakes with Olive Oil Gelato

• 2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups whole milk
• 1 1/2 cups finishing-quality extra-virgin olive oil
• 3 extra-large eggs
• Grated zest of 1 orange
• 2 tablespoons chopped fresh rosemary needles
• Unflavored nonstick cooking spray or olive oil
• Olive Oil Gelato (page 307)
• Olio nuovo or finishing-quality extra-virgin olive oil
• Maldon sea salt or another flaky sea salt, such as fleur de sel
• Confectioners sugar, for dusting

1. To make the olive oil cakes, sift the flour, sugar, baking soda, and baking powder together into a large mixing bowl.
2. Combine the milk, olive oil, and eggs in a separate large bowl, whisking to break up the egg yolks.
3. Create a well in the center of the dry ingredients and gradually pour the wet ingredients into the well, using a whisk to draw the dry ingredients from the edges to the center.
4. Continue adding the wet ingredients and whisking the batter until the wet and dry ingredients are incorporated and the batter is smooth.
5. If the batter remains lumpy, pour it through a fine-mesh strainer to get rid of the lumps.
6. Transfer it to an airtight container and refrigerate until youre ready to bake the cakes.
7. Stir in the orange zest and rosemary just before baking.
8. Adjust the oven rack to the middle position.
9. Generously grease a tray of teacake molds with cooking spray or with olive oil.
10. Place the prepared molds in the oven and preheat the oven and the molds to 350F.
11. Remove the molds from the oven and, taking care not to burn yourself, fill each mold with the cake batter flush with the rim.
12. Place the molds on a baking sheet and bake the cakes until they are browned, firm to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
13. Remove the cakes from the oven and set them aside until they are cool enough to handle, about 5 minutes.
14. While the cakes are still warm, loosen them with a small, sharp knife and turn them out onto a clean surface.
15. To bake another batch of cakes, you dont need to wash the pan.
16. Spray it again generously with cooking spray, and preheat it before adding more batter.
17. Serve warm.
18. (You can bake the cakes up to several hours in advance of serving them.
19. To rewarm the cakes, put them on a baking sheet and place them in a 350F oven for about 5 minutes, until they are heated through.)
20. To serve, spoon 1 small scoop of gelato on each plate.
21. Drizzle each serving of gelato with 1/2 teaspoon of finishing-quality olive oil and sprinkle with a pinch of sea salt.
22. Arrange three cakes in a triangle formation on each plate, nestling them next to the gelato.
23. Place the fourth cake on top to form a pyramid, and dust the cakes lightly with confectioners sugar and serve.
24. Moscato di Trani (Puglia)

unbleached pastry flour, sugar, baking soda, baking powder, milk, finishingquality, eggs, orange, rosemary needles, unflavored nonstick cooking spray, olive oil, nuovo, salt, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/rosemary-olive-oil-cakes-with-olive-oil-gelato-393618 (may not work)