Orange Rosemary Olive Oil Cake
Hints of citrus and rosemary pair well in this refreshing easy to make olive oil cake.
Ingredients
- 1 cup flour plus more for dusting
- ¼ tsp. baking soda
- ½ tsp. kosher salt
- 2 large eggs
- ¼ cup granulated sugar
- ⅓ cup honey
- 2 tablespoons finely grated orange zest
- ½ cup fresh orange juice
- ½ cup extra-virgin olive oil plus more for greasing the pan
- 1 tsp. white vinegar
- 1 tbsp. fresh rosemary***
Instructions
- Preheat the oven to 350° F. Grease bottom and sides a loaf baking pan with olive oil and dust lightly with flour.
- In a small bowl, sift together the flour, salt and baking soda.
- In a large bowl, whisk the eggs with the granulated sugar and honey. Add the orange juice, olive oil and vinegar.
- Do not add the flour mixture until you are ready to bake. Combining the baking soda and vinegar too soon and allowing to sit will cause the cake to fall. Whisk in the flour mixture until a smooth batter forms.
- Scrape the batter into the prepared baking tin and bake for 25 to 35 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Do not oven cook or cake will be dry.
- Let the cake cool completely before removing from pan. Serve as is or dust with confectioner’s sugar.
- *If using smaller pans, adjust cooking time accordingly.
- **Recipe is interchangeable with lemon, lime or grapefruit
- ***Cake is made easily by hand using a whisk. No need for a mixer.
- ****Rosemary can be left out if not preferred or switched for another herb.
Notes
