Olive Oil Cake
  • Preheat oven to 350 degrees F. Put Extra Virgin Olive Oil in 2 (10-inch) round cake pans.
  • In a saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
  • Lightly beat eggs in standing mixer on high for approximately 1 minute until frothy. Add milk, sugar, liqueur, extra virgin olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
  • Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Cut each cake into wedges and serve.

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Olive Oil Cake

Ingredients

  • 1 1/2 cups of extra virgin olive oil, plus more for oiling pans
  • 1 cup fresh orange juice
  • 1 teaspoon fine salt 
  • 3 large eggs, room temperature 
  • 1 1/4 cups whole milk
  • 2 cups sugar
  • 1/4 cup orange liqueur, rum, brandy or whisky 
  • 1 tablespoon lemon zest 
  • 2 teaspoons anise seed 
  • 2 teaspoons finely chopped fresh rosemary leaves, divided 
  • 2 cups all-purpose flour 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon baking powder 
  • 6 tablespoons lemon or orange marmalade