The City Magazine Since 1975

Rosemary Olive Oil Cake

November 2016
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(Makes 1 10-inch round cake)
1/2 cup orange juice
1/2 tsp. fine salt
2 eggs at room temperature
3/4 cup whole milk
1 cup sugar
1/8 cup Grand Marnier
1 1/2 cup extra-virgin olive oil
Zest of one orange, plus extra
for garnish
1 tsp. finely chopped rosemary
1 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder


Preheat oven to 350°F. On low heat, reduce orange juice by half, add salt, and stir. In a bowl, beat eggs until frothy, then add juice and next six ingredients. Mix until smooth. Stir in dry ingredients and blend until smooth. Pour batter into a 10-inch round baking pan. Bake for 45 minutes or until golden brown. Slice and garnish with extra orange zest and rosemary.