D’Oliva Olive Oil’s Favorite Cake

Rosemary Olive Oil Cake
Recipe (modified slightly) from Michael Chiarello

1 cup fresh orange juice
1teaspoon fine salt
3 large eggs, room temperature
1 ¼ cups whole milk
1 ½ cups sugar
¼ cup orange liqueur
1 cup extra virgin olive oil (plus additional for oiling pans)
1 tablespoon lemon zest
2 teaspoons anise or fennel seed
2 teaspoons finely chopped fresh rosemary leaves, divided
2 cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs, for garnish

  1. Preheat oven to 350 degrees F. Oil 2 (10 inch) round cake pans lined with parchment.
  2. In a saucepan, reduce the orange juice over medium heat to ¼ cup. Add salt, stir, and let cool.
  3. Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
  4. Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and move to a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut into wedges and serve.