Olive Oil Cake

Ingredients

• 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

Directions

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.