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Rosemary Orange Olive Oil Cake

Aromatic Rosemary Orange Olive Oil Cake

Experience the Fusion of Rosemary and Orange in This Delightful Cake

Indulge in the harmonious blend of savory rosemary and zesty orange with our unique and aromatic Rosemary Orange Olive Oil Cake. This mouthwatering dessert seamlessly combines fresh herbs and citrus for a delightful twist on the traditional olive oil cake.

The Perfect Balance of Flavors

The subtle hint of rosemary adds an unexpected layer of flavor that beautifully complements the bright, fresh orange zest. It's a perfect treat for any occasion, whether you're serving tea to friends or looking for a sophisticated end to a meal.

A Healthy and Gourmet Touch

Using olive oil not only adds a gourmet touch but also makes this cake a healthier option. Olive oil keeps the cake moist and rich without making it heavy, and its mild flavor allows the rosemary and orange to shine.

Versatile and Easy to Bake

This cake is as easy to bake as it is delicious. Perfect for both seasoned bakers and novices, the recipe requires just a few simple ingredients and steps. The result is a stunning cake that looks as beautiful as it tastes.

  • Perfect for sharing with family and friends.
  • An ideal centerpiece for any dessert table.
  • Great with a cup of hot tea or coffee.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup extra virgin olive oil
  • 1 cup whole milk
  • Zest of 2 oranges
  • 2 tablespoons fresh orange juice
  • 1 tablespoon finely chopped fresh rosemary
  • Confectioners' sugar for dusting

Мethod of preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, beat the eggs until light and frothy. Gradually add the olive oil, milk, orange zest, and orange juice, mixing until well combined. 4. Add the dry ingredients to the wet ingredients in batches, mixing gently until just combined. Avoid over-mixing to keep the cake light and airy. 5. Fold in the finely chopped rosemary until evenly distributed throughout the batter. 6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 8. Dust the cooled cake with confectioners' sugar before serving. Enjoy!

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