Rosemary Olive Oil Cake Recipe

Name: Rosemary Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, for greasing pan; 3 eggs; 1 1/2 cups sugar; 2 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 oranges, juice of (about 3/4 cup); 1 1/4 cups milk; 1 1/2 cups extra-virgin olive oil; 1 sprig rosemary, chopped; 2 oranges, zest of (about 3 tablespoons)

Servings: persons

butter, for greasing pan
3 eggs
1 1/2 cups sugar
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 oranges, juice of (about 3/4 cup)
1 1/4 cups milk
1 1/2 cups extra-virgin olive oil
1 sprig rosemary, chopped
2 oranges, zest of (about 3 tablespoons)

1
Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan.
2
Sift the flour, baking powder, baking soda and salt together.
3
Using a mixer, whip the eggs and sugar together until thick and pale.
4
Fold one-third of the flour mixture into the egg mixture.
5
Add the orange juice, and then fold in half of the remaining dry mixture.
6
Add the milk, and then fold in all of the remaining dry mixture.
7
Fold in the olive oil, rosemary and orange zest.
8
Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.

1507

kcal

Calories

100

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: butter, for greasing pan, 3 eggs, 1 1/2 cups sugar, 2 cups flour, and more.

Yes, Rosemary Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rosemary Olive Oil Cake

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