- 1 cup orange juice
1 teaspoon fine salt
3 large eggs at room temperature
1-1/4 cups whole milk
1-1/2 cups sugar
1/4 cup Cointreau or other orange liqueur
1-1/2 cups extra virgin olive oil, plus more for oiling pans
1 tablespoon lemon zest
2 teaspoons anise seed
2 teaspoons finely chopped fresh rosemary leaves
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup powdered sugar, for garnish
2 fresh rosemary sprigs, for garnish
- Preheat oven to 350ºF. Oil two 10-inch round cake pans.
- In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
- Lightly beat eggs on high for 1 minute until frothy. Add milk, sugar, Cointreau, olive oil, reduced orange juice, lemon zest, anise seed, and chopped rosemary. Mix for 1 minute until well-blended. Mix in the flour, baking soda, and baking powder until smooth.
- Pour half of the mixture into each oiled cake pan. Bake for 1 hour.
- Place on a rack to cool. Run a knife around the edges and flip over on a plate.
- While the cake is still warm, use a sifter, fine sieve, or mesh colander to sprinkle powdered sugar lightly and evenly on the cake.
Garnish each cake with a rosemary sprig. Cut into wedges and serve.
Makes 2 cakes, or about enough for 8 people.
- Desserts, Cake