Orange Rosemary Cake

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Cooking time: 30 m
Ready in: 20 m
Servings: 8

Ingredients

  • 2 cups cake flour
  • 1 heaping tablespoon cream cheese
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 3/4 cup white granulated sugar
  • 3/4 cup organic orange juice
  • 3/4 cup a good quality extra virgin olive oil, rosemary infused
  • 1 tablespoon honey
  • zest of 1 small orange
  • 1 teaspoon dried rosemary
  • 1 large egg + 1 yolk
  • Optional, 3 blood red or naval oranges or mix of both, thinly sliced, skin on and soaked in the below ingredients:
  • 2 tablespoons butter
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 stick butter, softened
  • orange zest
  • milk as needed until you reach desired consistency
Recipe Type:
Course:

The combination of orange, rosemary and olive oil, makes this cake very savory. My daughter Maggie devours it and she generally doesn’t like sweets.  The inside of the cake smells so yummy from the rosemary. You will be hooked just by the aroma that emanates from the oven as the cake bakes.  Resist the urge to open the oven though! Start this cake by making some rosemary infused olive oil. This process will take up to 1 hour. Here are the directions.

Making the Rosemary Infused Olive Oil.

Start by pulling off the leaves of 1 rosemary sprig and adding to a small pot. Pour in 3/4 cup of olive oil.  Heat on low heat for 5-10 minutes. Do not simmer. Let this sit for 1 hour to infuse flavor into the olive oil. Strain out the leaves, and allow to completely cool.

Making the Orange Rosemary Cake.

Preheat oven to 350 degrees. Prepare a 10-inch pan lined with parchment paper. You may cut out a circle for the bottom of the pan and butter and flour the sides of pan OR just line the entire pan with parchment paper. If you would prefer to use a loaf pan, double this recipe and bake time will be closer to 1 hour.

Start by whisking together the dry ingredients together:  flour, baking soda and baking powder.

In the bowl of a stand mixer add white sugar, orange juice, 3/4 cup rosemary infused olive oil, vanilla extract, the zest from one orange, cream cheese, dried rosemary, and honey. Mix for 1 minute. Last, add in 1 egg + 1 egg yolk. Combine ingredients for 2 minutes. Then add in the dry ingredients. Blend all the ingredients until everything is fully incorporated.

Pour the batter, which will be a bit runny, into the lined pan. As a garnish, you may thinly slice a few oranges to place on top of cake, then bake for roughly 35 minutes or until springy and golden brown. Cool for 15 minutes. Transfer to cooling rack.

Alternatively, you can make this beautiful upside down cake.  Rinse and dry 3 oranges. Then thinly slice them.  In non-stick frying pan, add in butter, white sugar, brown sugar, and 1 tablespoon water. Mix this on very low heat and add the orange slices, about 8-10, add more than you think you’ll need because some may tear while they heat up or during the transferring process.

Next, place the oranges on a paper towel to drain. You don’t want too much liquid at the bottom of your cake otherwise it will be too soggy!  Organize the oranges in an artful display at the bottom of the pan. In this case, butter and flour the entire pan versus using parchment paper which may become soggy. The oranges can touch each other.  Next, pour the batter over the oranges and bake for about 30 minutes or more. Let the cake rest 20 minutes or longer because the orange slices at the bottom will make this cake extra delicate. Transfer to cooling rack and cool 30 minutes.

Making the Icing.

In the bowl of the stand mixer with whisk attachment add softened butter and mix for 2 minutes, then add in powdered sugar, orange zest, vanilla extract and blend well, drizzle in a little bit of milk until desired creaminess.

Use icing on a slice at a time, I don’t think the cake needs icing, but it’s an added touch that will gives an added sweetness to the cake for those who loves things sweet!