orange olive oil cake

Name: ORANGE OLIVE OIL CAKE
Prep time: 20 min
Cook time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 1 cup(s) fresh orange juice; 1 teaspoon(s) fine salt; 3 large eggs, room temperature; 1-1/4 cup(s) whole milk; 2 cup(s) sugar; 1/4 cup(s) orange liqueur, rum, brandy or whiskey; 1-1/2 cup(s) evoo; 1 tablespoon(s) lemon zest; 2 teaspoon(s) anise seed; 2 teaspoon(s) finely chopped fresh rosemary, divided; 2 cup(s) all-purpose flour; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 6 tablespoon(s) lemon or orange marmalade; 2 - fresh rosemary sprigs, for garnish

13 Pinches

Diane Davis

The Villages, FL

Updated on Nov 17, 2014

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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prep time 20 Min

cook time 1 Hr

method Bake

yield 8-10 serving(s)

Ingredients

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

How To Make orange olive oil cake

Step 1

Preheat oven to 350. Oil 2 10" round cake pans. (I have used 10" deep dish pie pan instead)

Step 2

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and cool.
Step 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.
Step 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.
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