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orange olive oil cake

davis2377 avatar
Recipe by
Diane Davis
@davis2377
The Villages, FL

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.

yield 8 -10
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For orange olive oil cake

  • 1 c
    fresh orange juice
  • 1 tsp
    fine salt
  • 3 lg
    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

  • 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.
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