Recipe courtesy of Mary Berg
Rosemary Orange Olive Oil Cake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 769
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 118
- Dietary Fiber
- 3
- Sugar
- 89
- Protein
- 9
- Cholesterol
- 59
- Sodium
- 474
- Total: 2 hr 45 min (includes hydrating and cooling times)
- Active: 25 min
Ingredients
Cake:
Nonstick cooking spray
1 tablespoon plus 1/2 cup (7.5 grams plus 60 grams) almond flour
1 cup (200 grams) granulated sugar
1 1/2 tablespoons finely chopped rosemary
1 orange, zested and juiced (about a 1/4 cup (60 milliliters) orange juice)
1/2 cup (125 milliliters) olive oil
2 eggs
1 cup (250 milliliters) plain yogurt
1 teaspoon vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Garnish:
1/2 cup plus 1 to 2 tablespoons (100 grams plus 12 to 25 grams) granulated sugar
1/2 cup water
1 orange
2 tablespoons rosemary tips
1 1/4 to 1 1/2 cups (163 to 195 grams) powdered sugar
3 tablespoons (45 milliliters) orange juice
Directions
- For the cake: Heat your oven to 350 degrees F and prepare a 9-inch pan by spraying it with nonstick cooking spray. Sprinkle in 1 tablespoon of the almond flour and shake the pan to evenly coat the bottom and sides, tapping out any excess.
- In a large bowl, combine the granulated sugar, rosemary and the zest of the orange. Using your hands, rub the zest and rosemary into the sugar until it smells fragrant and the sugar picks up a little color. Add in the oil and eggs and beat until well combined. Stir in the yogurt and vanilla as well as the juice from the orange and set aside.
- In a separate bowl, whisk the remaining 1/2 cup almond flour with the flour, baking powder, baking soda and salt. Add the dry ingredients into the wet mixture and stir just until combined. Set the batter aside for 20 minutes to hydrate.
- Pour the batter into the prepared pan and bake until the center is springy and a toothpick inserted into the middle comes out clean, 40 to 45 minutes. Allow the cake to cool for 15 minutes before turning it out onto a cooling rack to cool completely.
- While the cake cools, prepare the garnish: In a small saucepan, combine 1/2 cup of the granulated sugar with the water. Using a vegetable peeler, peel large strips of orange zest off the orange, slice them into long, thin strips and add them to the syrup mixture. Place over low heat and bring to a simmer, gently stirring occasionally, until the zest is tender, about 5 minutes. Remove the pan from the heat, stir in the rosemary tips, and, using a fork, remove the orange zest and rosemary from the syrup and transfer to a rack-lined sheet pan. Allow the zest and rosemary to dry until sticky but no longer wet, about 30 minutes. Then sprinkle with the remaining 1 to 2 tablespoons granulated sugar.
- When the cake is cool, whisk together the powdered sugar and orange juice, adding more orange juice or sugar if needed to form a thick but pourable icing. Pour the icing over the cake and garnish with the orange zest and rosemary. Serve and enjoy!