Back of Surprise Your Palate With Olive Oil and Rosemary Cake Each March, I bake my favorite uncle a cake for his birthday — but this year, I was at a total loss about what to make. It had to be transportable (he lives an hour away) but also unique. That's when I remembered a special cake that I'd tried awhile back. "This is going to sound weird," a friend told me when she'd brought it over, "but this cake is made from olive oil and rosemary, and it'll blow your mind." She was right! The earthiness of the rosemary, nutty olive oil, and bright citrus elements really complement one another. The refined cake turned out to be perfect for his understated birthday celebration. Enjoying a piece is like eating a sliver of sunshine. Read more for the recipe. Olive Oil Cake Adapted from Michael Chiarello Ingredients1 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 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. Information Category Desserts, Cake Cuisine Italian View 7 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Comments cotedazur 7 years I just made this cake, and while I really liked the idea, there was WAY too much olive oil - the taste was overpowering, and even after an hour of baking the cake remained overly moist and left a greasy trace on the plate. The rosemary and anise were great, so I'll probably make this again but with only half as much olive oil. Food 7 years rachelj02, this is definitely a dessert that you won't forget. :-) rachelj02 7 years This sounds amazing! Would this be for dessert? I am definitely trying it soon. BeamerCG 7 years I can't wait to try this! Food 7 years Anonymous, sorry about the confusion. I tweaked an existing recipe, so there were a few changes that had to be made. They should be reflected above now. littlething77 7 years very interesting recipe! i LOVE rosemary! pharm_chick 7 years yum, could we use like, OJ instead? instead of any type of alcohol? this looks very interesting! Food 7 years SFCA, you could also use rum, brandy or whisky. SFCA 7 years This sounds great! Is there any alternative to the 1/4 cup Cointreau or other orange liqueur? Thank you!