Olive Oil Cake

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Housewarming Party

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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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.

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Comments & Reviews

recipe Olive Oil Cake
C Fredericksburg, VA 09-12-2009
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Worth a repeat.
Rated: 4 stars out of 5

I halved the recipe and per rec's here did cut back on the sugar. It was good, not great, but I'd serve to guests without... embarrassment. If I was going to pair with ice cream or some sweetened mascarpone then I'd keep the sugar on the low side. But to serve it straight I think I will increase the sugar next time. I also cooked it into a silicone cake pan which worked terrifically as far as non-stick etc. It did rise and brown nicely bit without a metal pan I didn't get the nice "crispy" deeply caramelized edges. Thank goodness for the reviewers b/c I bake a lot and when I saw this batter I thought there is no way in heck this is going to work. I was really tempted to add some more flour but bearing in mind what others had said decided to give it a shot. It rose beautifully and the texture was just fine. Read more
recipe Olive Oil Cake
michael tempe, AZ 08-28-2009
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Interesting but, ...
Rated: 4 stars out of 5

A very good cake. The rosemary is an interesting touch. Definitely worth trying but I will probably look for another... recipe. Would agree that it is a bit too sweet. No problem with the oil amount. It will start to separate if you let sit before baking. Definitely use parchment paper.Read more
recipe Olive Oil Cake
terry brandon, MS 04-05-2009
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fantastic
Rated: 5 stars out of 5

After reading other review I cut the sugar to 1.5 cups and the olive oil to 1 cup. I forgot to buy the anise seed, so used... fennel seed instead, but only 1.5 teaspoons. They have a similar taste so I hoped it wouldn't make a difference. It was soooooooo great. 6 other people had some and all loved it . I used my convection oven and it only took 40 minutes. Also, I used a nonstick pan and it came out fine. My electric mixer is broken so I used a large wire wisk and sifted the flour. It was moist, yet light and fluffy. WOW!!!Read more
recipe Olive Oil Cake
Nathalie New York, NY 03-15-2009
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Delicious, but ...
Rated: 4 stars out of 5

Delicious, but a bit too oily.
recipe Olive Oil Cake
Yvette Carbondale, CO 12-02-2008
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Try this cake
Rated: 5 stars out of 5

This cake has great flavor and a fabulous moist crumb. I substituted dried culinary lavender for the rosemary. It's a... slightly different take on the Mediterranean flavors, still wonderful. Otherwise, I followed the recipe exactly. The batter is very soupy, but it baked out beautifully. As other reviewers suggest, USE PARCHMENT PAPER. It does stick. Also, I baked mine at 350 convection, and it was perfectly done in 40 minutes. I live at 6000 feet, so it would be less time at sea level.Read more
recipe Olive Oil Cake
loren san diego, CA 07-21-2008
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Best Cake Ever
Rated: 5 stars out of 5

Bake it just as the recipe calls for. Don't let the soupy consistency pre-bake or the dark color while baking fool you. ... AMAZING flavor & texture.Read more