Olive Oil Cake

Total Time:
1 hr 20 min
20 min
1 hr

8 servings

  • 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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