Olive Oil Cake

16 years ago

We were on a baking binge yesterday. Made Pioneer Woman's large batch cinnamon rolls (got 42 rolls) to take to the firehouse this morning. They were giving the test to Census taker applicants. Then, we made this olive oil cake that I'd been meaning to make for at least a year. It makes two 10" single-layer cakes. It's absolutely delicious! This is something I'll for sure make again this summer to take to a weekend marina gathering. It's pretty, yummy, delicious, & easy.

Olive Oil Cake

Recipe courtesy Michael Chiarello

Ingredients

Â 1 cup fresh orange juice

Â 1 teaspoon fine salt

Â 3 large eggs, room temperature

Â 1 1/4 cups whole milk

Â 2 cups sugar

Â 1/4 cup orange liqueur, rum, brandy or whisky (I used orange juice)

Â 1 1/2 cups extra-virgin olive oil, plus more for oiling pans

Â 1 tablespoon lemon zest

Â 2 teaspoons anise seed

Â 2 teaspoons finely chopped fresh rosemary leaves, divided

Â 2 cups all-purpose flour

Â 1/2 teaspoon baking soda

Â 1/2 teaspoon baking powder

Â 6 tablespoons lemon or orange marmalade

Â 2 fresh rosemary sprigs, for garnish

Directions

Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.

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.

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 place it on 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 each cake into wedges and serve.

/tricia

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Comments (13)

lindac
16 years ago
Wow....lots of different flavors going on there....I can't quite get my head around the anise and the rosemary....and lots of each!
Wonder what it would be like if you cut down on the anise and add ouzo for the liquor?
beanthere_dunthat
16 years ago
Heck, I'll try it. I like everythig in it, and I'm always up for an food adventure.

The only problem is the fresh rosemary. I don't have any, and I know the grocery won't because I've needed it before.
I wonder if I can use dried powdered?
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LOL! Thanks, Annie... but, of course I discussed with my sister-- she doesn't care what I bring or whether it is an app, a dessert or a side. I told her I'd stay away from the core meal since she had that covered (though was still working through the details when we discussed last weekend). Sorry, I didn't think it was necessary to provide the discussion behind the OP... I certainly didn't mean to make it harder for you to share suggestions. Just to be clear -- I am leaning towards a rustic dessert or an easy handheld snacky item. It isn't a potluck ... it is a housewarming. Middle sister will feed her guests but I have offered to bring something. She doesn't care what (isn't the control freak that I am -- or that my youngest sister is) I will let her know what I plan when I land there. A few thoughts on all the great recommendations. I have never had or seen the golden graham bars -- i am sure the kids would love them but do they look like stoner munchie food or what?? (ahem, i mean, not that i would know!!) Yup-- cookies, magic bars, brownies etc are all crowd pleasers-- but here's the thing. I don't like making them. I should-- I used to-- but for a variety of reasons, I don't anymore. I have passed all my great cookie+ recipes onto the nieces and nephews for them to pick up. I appreciate the suggestions and have saved links but after soul searching this am, i have decided that I am not going to make something I don't enjoy making. I may purchase but I won't make. It is going to be in the 60s -- so no summery dishes. We'll be celebrating fall with fall flavors and activities. They are further north and at higher elevations-- leaves have already started to turn. Still considering ... hand pies, apple cake of some sort, cupcakes or something savory in dough or puff pastry. Bbstx I love the idea of a cider treat! Again-- thank you all! Love the variety of ideas and recipes!
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lindac
16 years ago
Wait a month and there will be rosemary plants at the garden center.
beanthere_dunthat
16 years ago
Linda, you obviously have me confused with someone who could actually keep a plant alive here in Dante's inferno. :) Nope, I don't do plants. It never ends well.
lpinkmountain
16 years ago
I make lemon infused olive oil muffins which are fab so I'll definately keep this one in mind for a dinner party, since I almost always to something italian when I have guests. I find Michael Chiarello quite yummy and delicious although I don't know if he is easy. I do know he could cook for me ANYTIME. And on a more serious note, I enjoy his show and have made a few of his recipes that I have liked.
beanthere_dunthat
16 years ago
"...although I don't know if he is easy..."

*splurbt* O_O

Ow...coffee out the nose hurts.
jessicavanderhoff
16 years ago
Those lemon-scented olive oil muffins are magical.
lindac
16 years ago
You don't have to keep a rosemary plant alive very long to snit a few fresh leaves. I find it's cheaper to buy the fresh rosemary in a plant form at the garden center than fresh in a package from the grocery store.
Linda C
jude31
16 years ago
lpink, I could have a field day with your comments about Michael Chiarello and I totally agree!

jude
triciae
Original Author
16 years ago
lpink, intended or not...you've given me a great chuckle!

/tricia
beanthere_dunthat
16 years ago
Linda, probably true, and I know you mean well, but remember that you drive and I don't. Getting to any store here requires making an appointment for para-transit at least four days ahaead of time and never takes less than three or four hours for a trip to town. So, "running to the store" is an all-day thing. I don't want to make the cake THAT badly. :D
lpinkmountain
16 years ago
Well, I wasn't going to post this because I didn't want to go "off topic" but you gals asked for it . . .

Here's a link to an article in an e-Zine about Michael's take on eating locally. It's an "interesting" article, so check it out.

BTW, totally intended. Be still my heart.

Here is a link that might be useful: Tree Hugger Magazine Interview with Celebrity Chef Michael Chiarello
dgkritch
16 years ago
BTDT: If you send me your address privately through the gardenweb email I'd be happy to send you rosemary.
We use it for hedges here!! It loves our "temperate rain forest" climate!

It actually 'holds' well and would easily survive the USPS trip.

Deanna

Olive Oil Cake

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