The Olive oil cake with fresh Rosemary and Orange is a Moist cake full of Mediterranean flavors. The Olive oil and the citrus flavor from the orange make this cake perfect for a summer afternoon with coffee or tea.
The olive oil, is commonly used for savory dishes, I imagine you already used it on salads as dressing, pasta, roast vegetables, for breakfast etc. Mostly salty dishes, right?
Today, we will use it in a different way. we will do OLIVE OIL CAKE.
Before to mention all the ingredients, I must said that I have a collection of healthy oils in my kitchen (Avocado oil, coconut oil, organic olive oil, sesame oil, almond oil..etc). However; for this specific recipe: I will use ROYAL ALEVOO , Extra virgin Olive Oil because it has a little sweet and soft flavor that I think will work amazing for a delicate and moist cake.
what we will need for this celestial “Olive oil cake” ?
· Extra virgin Olive oil · Organic oranges · Fresh rosemary · Dark brown sugar · Eggs · Spelt flour · Almond powder · Full fat milk (lactose free)
The classic recipe doesn’t include oranges and asks for vanilla and almond extract.
Instead, I added Rosemary, for two reasons: first of all, living in a desert this herb is the only one available in my garden all the year, even during the hard summer, and second I love the taste of it, either for savory or sweet food.
Feel free to experiment in your kitchen. Use the recipe only as inspiration or guidelines.
This result is absolutely amazing ” a moist cake”. Not oily at all. My kids love it; because is a light dessert for the afternoon and not too sweet.
So this cake was 100% approved !! for my kids.
It can be stored at room temperature up to 3 days (wrap it with cling film or a kitchen towel).
To serve you can dust it with powder sugar. Decorate with extra orange zest and rosemary leaves. If desire.
Enjoy ….!
Olive Oil Cake with Fresh Rosemary and Oranges
Lactose Free
The Olive oil cake with fresh Rosemary and Orange is a Moist cake full of Mediterranean flavors. The Olive oil and the citrus flavor from the orange make this cake perfect for a summer afternoon with coffee or tea.
The amount of almond powder and spelt flour can be replaced for all purpose flour. Rosemary is optional. some recipes also add vanilla and almond extract. feel free to adapt and play around. The recipe is only a guideline to inspire you.baking time is also a guide. you can adjust according with the oven.
Preheat the oven @ 180 deg C and prepare 9-inch springform cake pan with butter and dust with little flour.
In a bowl mix all dry ingredients (spelt flour, almond powder, salt, baking, rosemary).
In a stand mixer beat the eggs and sugar until the mixture become pale in color, add the orange zest.
start to add the olive oil very slowly. Mix until the olive oil is fully incorporated.
Mixing in low speed add in small batches the dry ingredients. With a rubber spatula remove any remaining flour on the sides or the bottom of the bowl and continue mixing at low speed.
Add the milk very slowly mix at low speed, then add the orange juice and continue blending until incorporated.
pour the mixture in the cake pan and bake for 45 min, Pre-heated oven settings: top-bottom fan (if available), 180 deg°C.
To check if the cake is ready, insert a wooden pick in the center of the cake, It should come out clean.
Let it cool in a cooling rack. Store at room temperature up to 3 days.
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