Orange-Rosemary Olive Oil Cake

Extra-virgin olive oil adds a fruity note and yogurt makes this simple cake extra moist; rosemary and saffron lend a hint of the savory. (Recipe courtesy of Deana Sidney, from the beautiful Lost Past Remembered blog.)

1 large orange

1 ½ cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

3 large eggs

6 ounces Greek-style yogurt

¾ cup extra-virgin olive oil

1 tablespoon chopped rosemary

3-4 strands saffron (optional)

Powdered sugar

Preheat oven to 350 degrees.  Oil a 9-inch round cake pan and dust with flour.

Zest and juice orange.

Mix flour, sugar, baking soda, baking powder and salt in large bowl. Set aside. In medium bowl, lightly beat eggs. Add yogurt, olive oil and mix well. Blend in orange zest, rosemary and saffron, if using. (Saffron will give the cake additional yellow color in addition to flavor.) Add yogurt mixture to flour mixture and blend just until all ingredients are incorporated. Do not over mix or cake will be tough.

Pour batter into prepared pan. Bake for 25-35 minutes until a tested inserted in the center comes out clean.

Mix orange juice with enough powdered sugar to make a thin glaze.  Pour over top while cake is still warm.

One thought on “Orange-Rosemary Olive Oil Cake

    Makes Scents « Three Points Kitchen said:
    April 17, 2011 at 7:41 pm

    […] blending, mixology, or good, old-fashioned baking. Offerings this time around included  slices of Orange-Rosemary Olive Oil Cake, topped with a glaze that included a few drops of  neroli. An oil made from blossoms of the […]

Comments are closed.