Olive Oil Cake
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
55
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)1 tsp
Salt (fine)3 large
Egg (room temperature)1.25 cups
Whole Milk2 cups
Sugar1 tbsp
Lemon Zest2 tsps
Anise Seed2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder6 tbsps
LemonDirections:
1
Preheat oven to 350 degrees F
2
Oil 2 (10-inch) round cake pans
3
In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup
4
Add salt, stir, and let cool
5
Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy
6
Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary
7
Mix for 1 minute until well blended
8
Mix in the flour, baking soda and baking powder until well blended and smooth
9
Pour half of the mixture into each oiled cake pan
10
Bake for 1 hour
11
Place on a rack to cool
12
Run a knife around the edges and place it on a plate
13
While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake
14
Sprinkle remaining 1 teaspoon rosemary evenly over both cakes
15
Garnish center with rosemary sprig
16
Cut each cake into wedges and serve