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1
Two hours ahead or the day before serving, slice strawberries and sprinkle with 1/4 to 1/3 cup sugar or to taste. Mix well. If desired, mash 1/3 of the berries to create more juice. Store refrigerated in covered container.
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2
Heat oven to 350 degrees.
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3
Put orange juice in small nonreactive pan; heat over medium-high heat and reduce mixture to 1/4 cup while preparing cake. Reducing juice to 1/4 cup intensifies the orange flavor. Do not be tempted to skip this step and add 1 cup orange juice to mixing batter. This is too much liquid.
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4
Rub about 1/2 teaspoon olive oil on bottom only of two 9-inch round pans. Cut parchment paper to fit. Place in pan to coat thoroughly. Turn over so that both sides are oiled. Sprinkle scant teaspoon of flour in each pan and shake to spread evenly.
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5
Whisk eggs with wire whisk until foamy.
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6
Add milk, scant 2 cups sugar, oil, zests and minced rosemary leaves. Continue whisking until well blended. Sprinkle with baking powder, baking soda and salt. Blend thoroughly.
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7
Add reduced orange juice and stir. Add flour a little at a time, whisking to blend evenly into a smooth batter. Batter will be very runny. Pour half of batter into each prepared pan.
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8
Bake 32-35 minutes or until a skewer or cake tester inserted into the center is clean and edges begin to pull slightly away from pan.
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9
Let cool 10 minutes. Run sharp knife around edge to loosen and invert pan onto a plate. Remove parchment paper.
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10
Brush generously with orange marmalade to moisten and create an attractive glaze. When cool, cut into serving portions and serve with sliced strawberries.
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11
If desired, add whipped cream or vanilla ice cream. Garnish each plate with a sprig of fresh rosemary.
