Indulge your senses with a slice of our delightful Orange Rosemary Olive Oil Cake—an Italian masterpiece that marries the zesty brightness of oranges with the earthy aroma of fresh rosemary. This cake is not just a dessert; it's a celebration of flavors that will transport you straight to a sun-kissed Italian villa. With its moist texture and sophisticated taste, this cake is perfect for any occasion, from a cozy afternoon tea to a festive gathering. Ready to impress your guests and treat yourself? Let’s dive into this easy-to-follow recipe that promises to be a showstopper on your dessert table!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 cup orange juice
- 1 tablespoon fresh rosemary, chopped
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are well-coated to prevent sticking.
- In a large mixing bowl, whisk together the olive oil and sugar until well combined and slightly lightened in color, about 2-3 minutes.
- Add the eggs one at a time, whisking thoroughly after each addition to create a smooth, emulsified mixture.
- Stir in the fresh orange juice and chopped rosemary, mixing until evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even mixing.
- Gradually fold the dry ingredients into the wet mixture, using a spatula and mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar using a fine-mesh sieve for an elegant finish.
- Slice and serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use High-Quality Olive Oil: The flavor of your cake will greatly depend on the quality of the olive oil. Opt for a good extra virgin olive oil for the best taste.
- Fresh Ingredients: For the most vibrant flavor, use freshly squeezed orange juice and fresh rosemary. This will elevate your cake to a whole new level.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Test for Doneness: Ovens can vary, so start checking your cake at the 45-minute mark. A toothpick should come out clean or with a few moist crumbs.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.
- Elegant Presentation: Dust the cake with powdered sugar just before serving for a beautiful finish that will impress your guests.
- Storage Tips: Keep the cake in an airtight container at room temperature for up to 3 days. It also tastes great the next day, as the flavors continue to meld!
Nutrition Facts
Calories: 322kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
