1Preheat oven to 350.
Oil 2 10" round cake pans. (I have used 10" deep dish pie pan instead)
2In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup.
Add salt, stir, and cool.
3Lightly 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.
4Pour 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.