Orange Olive Oil Cake Recipe

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ORANGE OLIVE OIL CAKE

Diane Davis

By
@davis2377

This is a fabulous dessert ... with a sense of true Italy. Try substituting lemon for a nice change. Original recipe courtesy of Michael Chiarello, of the Food Network.


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
fresh orange juice
1 tsp
fine salt
3 large
eggs, room temperature
1-1/4 c
whole milk
2 c
sugar
1/4 c
orange liqueur, rum, brandy or whiskey
1-1/2 c
evoo
1 Tbsp
lemon zest
2 tsp
anise seed
2 tsp
finely chopped fresh rosemary, divided
2 c
all-purpose flour
1/2 tsp
baking soda
1/2 tsp
baking powder
6 Tbsp
lemon or orange marmalade
2
fresh rosemary sprigs, for garnish

Directions Step-By-Step

1
Preheat oven to 350.
Oil 2 10" round cake pans. (I have used 10" deep dish pie pan instead)
2
In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup.
Add salt, stir, and cool.
3
Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until fluffy.
Add milk, sugar, liquer, olive oil, reduced orange juice, lemon zest, anise, and 1 T rosemary.
Mix for 1 minute until well blended.
Mix in the flour, baking soda, and baking powder until well blended and smooth.
4
Pour 1/2 of the mixure into each oil pan.
Bake for 1 hour.
Place on a rack to cool.
Run a knife around the edges and place cake on a plate. While the cake is still warm, smooth 3 T of marmalade onto the top of each cake.
Sprinkle remaining 1 tsp rosemary evenly over both cakes.
Garnish center with rosemary sprig.
Cut each cake into wedges and serve.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Hashtags: #orange, #olive oil, #cake