1 cfresh orange juice
1 tspfine salt
3 largeeggs, room temperature
1-1/4 cwhole milk
1/4 corange liqueur, rum, brandy or whiskey
1 Tbsplemon zest
2 tspanise seed
2 tspfinely chopped fresh rosemary, divided
2 call-purpose flour
1/2 tspbaking soda
1/2 tspbaking powder
6 Tbsplemon or orange marmalade
2fresh rosemary sprigs, for garnish
How to Make ORANGE OLIVE OIL CAKE
- Preheat oven to 350.
Oil 2 10" round cake pans. (I have used 10" deep dish pie pan instead)
- In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup.
Add salt, stir, and cool.
- 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.
- 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.