1 cup fresh orange juice
1 teaspoon fine salt
3 large eggs, room temperature
1 1/4 cups whole milk
2 cups sugar
1/4 cup orange liqueur, rum, brandy or whisky
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, divided
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs, for garnish
Preheat oven to 350 degrees F. Oil 2 (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 with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and 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 place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.
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