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Olive oil, oranges and rosemary—in a cake. So tasty.
Preheat oven to 350ºF.
Juice and zest the oranges. Keep any flesh that comes away from the oranges while juicing. You’ll add it to the cake mix a little later. Pour the orange juice into saucepan, reduce the orange juice over medium heat to 1/2 cup.
In a mixer, beat the eggs for about 1 minute before adding the milk to the egg mixture, followed by the sugar, the liqueur, olive oil, the reduced orange juice, lemon zest, chopped rosemary, 1 teaspoon of orange zest and the orange flesh. Blend the mixture together.
Sift the flour, salt, baking soda and baking powder into the mixture and blend well. Pour into two 12-inch round pans and bake for 45 minutes.
When done and while still warm, remove the cakes from the pans and smooth the marmalade onto the top of each cake. Serve and enjoy.
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