ORANGE OLIVE OIL CAKE

Orange Olive Oil Cake

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make ORANGE OLIVE OIL CAKE

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.

Printable Recipe Card

About ORANGE OLIVE OIL CAKE

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Italian




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