You will adore the richness of this olive oil cake—the delicate savory undertones pair so elegantly with the herbaceous rosemary and zesty citrus. Olive oil cakes are so moist which renders them appropriate for rainbow layer cakes, sturdy for decorating, and excellent for freezing. Or simply, just a dusting of powdered sugar and you’re good to go!
Top it with a sprinkling of confectioners’ sugar using a pattern or paper doily to make it more festive—I used two star-shaped cookie cutters. It’s best to shake on your design just before serving as the cake is very moist and the confectioners’ sugar will melt into it. If desired, serve with a dollop of good French vanilla ice cream to take it over the top.
Orange and Rosemary Olive Oil Cake
- 1 cup granulated sugar
- 2 small oranges, zested and juiced
- 2 Tbsp. chopped rosemary leaves
- 2 large eggs, beaten
- 1 cup Greek yogurt
- 1 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. table salt
- Confectioners’ sugar, to dust
- Preheat the oven to 325 ˚F. Line a 9-inch springform pan with parchment paper.
- Add the sugar, orange zest, and rosemary to a bowl and, using your fingertips, rub everything together until the sugar is fragrant and damp. Add the eggs and whisk until pale and thick. Beat in the yogurt and orange juice, then gradually whisk in the olive oil.
- Sift the flour, baking soda and salt into a large bowl until aerated. Slowly pour in the wet ingredients and, using a large spoon or spatula, gently fold everything together until just combined. Pour the batter into the prepared cake tin.
- Bake for 45-50 minutes (ours took a total of 60), until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely.
- When cool and ready to eat, dust with confectioners’ sugar.
Recipe by Hetty McKinon