Orange Olive Oil Cake with Rosemary Glaze
This orange olive oil cake is made with blood orange-infused olive oil, Cara Cara oranges, crushed lavender, and topped with a rosemary glaze. As simple to make as any other cake, this decadent recipe is loaded with layers of flavor.
Equipment
- 1 9-inch cake pan
- Mixing bowls
- Electric hand mixer or standing mixer
- Microwave-safe mug
- Measuring cups
- Whisk
Ingredients
- 1 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Lavender, lightly crushed
- 1 cup Sugar
- 1 tsp Vanilla extract
- 3 large Eggs
- Zest of 1 orange
- 1/4 cup Milk I used oat milk
- 3/4 cup Orange-infused olive oil
For rosemary glaze
- 1/4 cup Milk I used unsweetened oat milk coffee creamer, for its thicker texture
- 3 tbsp Fresh rosemary
- 1 1/2 cups Powdered sugar
- 2 tbsp Fresh orange juice
- Dash of salt
Instructions
- Preheat oven to 350°F and lightly oil and flour a 9-inch cake pan.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a second bowl (or the bowl of a standing mixer) use an electric mixer to beat the lavender, sugar, vanilla, eggs, and zest until pale and fluffy.
- To the wet ingredients, beat the milk and then gradually beat the oil.
- Add the flour mixture to the wet ingredients, then mix by hand until just blended.
- Transfer batter to the prepared cake pan and bake at 350°F for 35 minutes, or until a toothpick inserted comes out clean.
- Transfer the cake to a rack to cool for 15 minutes, then remove the cake from the cake pan and place on a serving platter.
For rosemary glaze
- Combine milk and rosemary in a microwave-safe coffee mug, then microwave on HIGH for 45 seconds. Let stand for 5 minutes.
- Strain the mixture through a sieve over a bowl and compost the rosemary.
- Add powdered sugar, orange juice, and salt to the milk mixture and whisk until smooth.
- Drizzle half of the glaze on the cake, let stand for 5 minutes to set, then drizzle the rest of the glaze.