Our Orange Rosemary Olive Oil Cake is an elegantly simple dessert. Baked with our fruity and herbaceous Biancolilla Centinara extra virgin olive oil, this cake is a citrusy delicious treat by itself or topped with whipped cream, fruit, or ice cream. Buon appetito.

INGREDIENTS

▢ 3 large eggs @ room temperature

▢ 3/4 cup sugar

▢ 3/4 cup Biancolilla Centinara Extra Virgin Olive Oil, plus additional for brushing the top

▢ 2 tsp orange zest

▢ 4 tbsp fresh squeezed orange juice

▢ 1.5 cups all purpose flour

▢ 2 tsp finely chopped fresh rosemary

▢ 1 tsp baking powder

▢ 1/2 tsp baking soda

▢ 1/2 tsp kosher salt

▢ Powdered sugar for dusting

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray a 9 inch round baking pan (or 9 inch springform pan) with non-stick spray, then line with parchment paper.
2. In a small mixing bowl whisk together the flour, rosemary, baking powder, baking soda, and kosher salt to combine. Set aside.
3. In a stand mixer with the paddle attachment (or a hand mixer with beaters) beat together the eggs and sugar on medium speed for 2 minutes.
4. Lower the speed a notch or two, slowly stream in the EVOO, then sprinkle in the orange zest and orange juice.
5. With the mixer on low, gradually add the flour mixture until it is combined. Don’t overmix at this point.
6. Pour the batter into the prepared 9 inch pan. Bake for 30 minutes.
7. Remove from the oven and let it cool for 5 minutes. Run a sharp knife between the cake and the sides of the pan to loosen, then carefully turn the cake out of the pan.
8. Place on a cooling rack. Brush the top with additional EVOO and generously dust with powdered sugar.
9. Cut into wedges for serving.

NOTES

▢ To quickly bring your eggs to room temp place them in a bowl of lukewarm water for 5 minutes.

▢ You will need 1 large or 2 small oranges for the zest & juice. Zest the orange before squeezing for juice.

▢ Finely chop the rosemary leaves and then measure.