Its a strange combination but the flavours are wonderful. Olive oil, oranges and rosemary – in a cake. So tasty.
The ingredients are oranges, orange liqueur, milk, sugar, eggs, olive oil, baking powder, baking soda, flour, lemon zest and rosemary.
Juice and zest the oranges. Keep any flesh that comes away from the oranges while juicing. You’ll add it to the cake mix a little later.
Heres a tip: bag the rest of the orange zest but keep each teaspoon of zest separate. That way, when a recipe calls for 1 teaspoon of orange zest, you have one ready and don’t need to defrost the whole bag.
Pour the orange juice into saucepan, reduce the orange juice over medium heat to half a cup.
In a mixer, beat the eggs for about a minute before adding the milk to the egg mixture.
Add the sugar.
Add the liqueur.
Add the olive oil.
Add the reduced orange juice.
Add the lemon zest.
Chop and add the rosemary.
Add 1 teaspoon of orange zest. Blend the mixture together.
Add the orange flesh as well.
Sift the flour, baking soda and baking powder into the mixture and blend well.
Pour into two 12″ round pans and bake for 45 minutes in a 350F oven. When done and while still warm, remove the cakes from the pans and smooth the marmalade onto the top of each cake.
Serve and enjoy.
- 4 oranges (or 1 cup of orange juice)
- 3 eggs
- 1¼ cups whole milk
- 2 cups sugar
- ¼ cup orange liqueur ( or rum, brandy or whisky)
- 1½ cups olive oil
- Zest of 1 lemon
- 2 sprigs of fresh rosemary
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup orange marmalade
- Juice and zest the oranges. Keep any flesh that comes away from the oranges while juicing. You’ll add it to the cake mix a little later.
- Heres a tip: bag the rest of the orange zest but keep each teaspoon of zest separate. That way, when a recipe calls for 1 teaspoon of orange zest, you have one ready and don’t need to defrost the whole bag.
- Pour the orange juice into saucepan, reduce the orange juice over medium heat to half a cup.
- In a mixer, beat the eggs for about a minute before adding the milk to the egg mixture, followed by the sugar, the liqueur, the olive oil, the reduced orange juice, the lemon zest, the chopped rosemary, 1 teaspoon of orange zest and the orange flesh.
- Blend the mixture together.
- Sift the flour, salt, baking soda and baking powder into the mixture and blend well.
- Pour into two 12-inch round pans and bake for 45 minutes in a 350F oven.
- When done and while still warm, remove the cakes from the pans and smooth the marmalade onto the top of each cake.
- Serve and enjoy.
