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Rosemary Olive Oil Cake Recipe 2010-03-24 12:08:32

Olive Oil Cake

Olive Oil Cake

Adapted from Michael Chiarello

Rosemary Olive Oil Cake Recipe 2010-03-24 12:08:32

Ingredients

  1. 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

Directions

  1. Preheat oven to 350ºF. Oil two 10-inch round cake pans.
  2. In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
  3. 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.
  4. Pour half of the mixture into each oiled cake pan. Bake for 1 hour.
  5. Place on a rack to cool. Run a knife around the edges and flip over on a plate.
  6. While the cake is still warm, use a sifter, fine sieve, or mesh colander to sprinkle powdered sugar lightly and evenly on the cake.
  7. Garnish each cake with a rosemary sprig. Cut into wedges and serve.

Makes 2 cakes, or about enough for 8 people.

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