Start by placing 2 inches of water in a large pot over medium heat. While waiting for water to simmer, chop fresh rosemary until you have 1 tablespoons worth.
Once water is simmering, measure sugar into the bowl of a stand mixer (or regular bowl if using hand mixer). Add eggs and stir to combine. Place egg/sugar mixture over simmering water, stirring occasionally with a rubber spatula, until sugar is melted and mixture is just warm to the touch. (about 95°F).
While waiting on egg/sugar mixture, prep 8" springform or cake pan by lining with parchment paper and lightly greasing with extra virgin olive oil. Next measure out the oil and milk, set aside.
Place sifter into separate bowl, and measure flour, salt, baking powder, and chopped rosemary into the sifter. Sift, and make sure to add any rosemary that did not pass through the sifter onto sifted dry ingredients.
The egg/sugar mixture should be ready now, remove from simmering water. Place bowl under paddle attachment of stand mixer and turn to medium low speed. Beat for 3-4 minutes or until eggs have tripled in volume and become a pale yellow.
Reduce mixer speed to low, and slowly add in the dry ingredients. When flour is incorporated, add the extra virgin olive oil and milk by drizzling it in slowly with mixer on.
When the batter is a smooth, creamy pale yellow, pour into prepared pan. Lightly dust top with 1 Tbs of sugar.
Place in preheated oven and bake for 35 minutes. Remove when toothpick comes out clean and cool in pan for 5 minutes. Remove from pan onto cooling rack and cool completely before slicing. Store in airtight container for up to 3 days or freeze for 3 months.
*1 cup of sugar is equal to 7 oz, to get 6 oz for this recipe without a scale, simply measure one cup and remove 2 tablespoons of sugar. Reserve one tablespoon for dusting later.