Refined with fresh rosemary and orange peel Olive Oil Cake is easy to make, has a nice rustic texture and stays moist for days. Slightly sweetened, it is perfect for dessert, brunch or afternoon tea.
This Olive Oil Cake with Orange and Rosemary is pretty stress-free. Incredibly easy to whip up and comes out tender, juicy and delicious.
Orange zest brings out the fruitier notes of olive oil. Rosemary gives the cake a herbaceous dimension that harmonises perfectly with the orange essence and olive oil.
Here are a few more popular olive oil dessert recipes: Vegan Cranberry Cake and Double Spice Pumpkin Bread!
Ingredients in olive oil cake
Notes on ingredients
- olive oil– A pure extra virgin olive oil with a light, clean finish is best. You don’t have to use the fanciest oil, but you do want decent quality. Same rule as with wine, you want to cook with something you like the taste of and use it for finishing touches, think of dressings, drizzle on bread, etc.
- whole milk yoghurt gives a nice flavor. (Buttermilk, whole milk, or nut milk also works here.)
- Orange peel– brightens the taste and harmonises perfectly with the olive oil. (You can also use lemon zest, of course.)
- Optional additions– dark chocolate chips, dried figs or cherries.
Baking pan – 9-10″ springform pan or pie pan
*See the recipe card below for a full list of ingredients and measurements.
How to make olive oil cake
Step one- Preheat oven to 350F and prepare baking pan with oil and parchment.
Sift together the flour, sugar, baking powder and salt.
step two- In a separate bowl, whisk together the eggs, olive oil, and yogurt. Add orange zest and rosemary.
step three- Gently fold the wet mixture into the dry ingredients.
step four- Pour into the baking pan and sprinkle coarse sugar evenly on top. Bake for 40-50 minutes. The inside temperature should be 200F.
You can omit the sugar topping if you like, but the cake batter is very lightly sweetened, the coarse sugar adds a nice crunchy crunch without making it too sweet.
Serve as is or top with a dollop of yoghurt or whipped cream.
Store in an airtight container at room temperature for up to 3 days.
Frequently asked questions about recipes
The quality of the ingredients is crucial. The crumb is coarser than a traditional cake, the texture is tender and moist. Use good, clean olive oil (no blends!) that has a smooth flavor and a bit of citrus for the perfect complement.
Extra virgin olive oil is a very healthy oil that remains stable during baking.
Olive oil cake stays fresh sealed at room temperature for up to 3 days.
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Description
Refined with fresh rosemary and orange peel Olive Oil Cake is easy to make, has a nice rustic texture and stays moist for days. Slightly sweetened, it is perfect for dessert, brunch or afternoon tea.
- Preheat oven to 350F and prepare a 9-10 inch baking pan (springform pan or tart pan) with oil and parchment.
- Sift together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, olive oil, and yogurt. Add orange zest and rosemary.
- Gently fold the wet mixture into the dry ingredients. Pour into the baking pan and sprinkle coarse sugar evenly on top. Bake for 40-50 minutes. The inside temperature should be 200F.
Remarks
A pure extra virgin olive oil with a light, clean finish is best. You don’t have to use the fanciest oil, but you do want descending quality. Similar to wine, you want to cook with something you like the taste of and use it for finishing touches, think of dressings, drizzle on bread, etc.
Nourishment
- Serving size: 1 piece
- Calories: 385
- Sugar: 15.5g
- Sodium: 121.2mg
- Fat: 24.2g
- Saturated Fatty Acids: 3.8g
- Carbohydrates: 38.2g
- Fiber: 1.1g
- Protein: 6.1g
- Cholesterol: 56.4 mg
Keywords: Olive oil cake, citrus olive oil cake, olive oil cake recipe,