This orange rosemary olive oil cake sounds different but it is seriously an amazing combination. All of the components from the flavors to the texture complement each other so well that everyone in your family is sure to love it!
Flavors: I love the combination of citrus and herbs. There is a tasteful balance that is both sophisticated and delicious. However, finding the right balance for your aromatics can be tricky. Too much citrus can be detract from the sweetness in the dessert and make it unpleasant. On the other hand, too many herbs can be overwhelming and can create the feeling of having a perfume store in your mouth. Luckily, that’s not the case with this cake. In addition, the olive oil adds another dimension that is subtle yet interesting and palatable. The danger with using olive oil in a cake is that it can seem oily and just weird but, in the right proportions, it can definitely elevate the flavor factor of a cake.
If you would like to amp up the sophistication even further, try adding a little alcohol. In this particular recipe, I use Grand Marnier. Adding a tablespoon of the liqueur enhances the orange essence in the cake and creates depth in the flavor. Now I am not saying that booze = sophistication. I do believe that too much alcohol in your cake can ruin it and make it seem like a college party in the manifestation of a cake. Just keep it classy and your cake will be classy as well.
In terms of texture, this is a delicately spongy and moist cake. I used a combination of Greek yogurt and olive oil which allows the cake to be soft, moist, and not gritty. Also, the flour used is cake flour which gives a softer bite to the cake. However, the best part comes a couple days after when the cake is STILL moist. Yes, it stays soft and moist throughout the week. Now you don’t have to eat the whole cake at once although I don’t suggest that anyway.
All together, the flavors and texture make it a perfect treat for a tea party, after a meal, or for any occasion. I hope you enjoy the recipe and, again, please let me know what you think so I can improve the recipe and make more!
This recipe is the first installment of my dessert series where I will be concocting a variety of yummy treats. Stay tuned for more next week!
Orange Rosemary Olive Oil Cake
– 1 tablespoon of finely chopped rosemary
-2 tsp of vanilla extract
-2 tablespoons of Grand Marnier
-2 large eggs
-3 medium sized oranges
-3/4 cup of olive oil
-1 tsp of baking soda
-1/2 tsp of baking powder
-3/4 cup of Greek yogurt
-1 cup of granulated sugar
-1 1/2 cup of cake flour
-1/4 cup of powdered sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Squeeze the juice from the oranges. You can also use orange juice from the carton. Use a 3/4 cup of orange juice.
- Combine the flour, baking soda, baking powder, and rosemary. Whisk together to break up any clumps.
- In a separate bowl, mix together the Greek yogurt, orange juice, granulated sugar, and olive oil.
- Crack in the eggs and whisk.
- Add in the Grand Marnier and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Spray your cake pan with a non-stick spray and pour in your mixture.
- Cover the cake with tin foil but do not allow the foil to touch the top of the cake. This will prevent burning.
- Place in the oven and bake for 40 minutes or until a toothpick comes out clear.
- Allow to cool for 15 minutes.
- Sift powdered sugar on top and serve.