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Orange Rosemary Olive Oil Cake

Ingredients

  • Nonstick baking spray with flour  
  • 4-5 large oranges
  • 3 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. sea salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups Green Lemon Specialty Olive Oil
  • Zest of 3 oranges
  • 2 tbsp. fresh rosemary, finely chopped
  • Confectioners' sugar, for sprinkling

Directions

  1. Preheat oven to 350 degrees.
  2. Coat a 12-cup bundt or tube pan with baking spray, set aside.
  3. Finely grate the zest of 3 oranges, squeeze the juice of all oranges. (Should yield 1 1/2 cups)
  4. Whisk together flour, sugar, baking powder and salt in a bowl of standing mixer.
  5. Add eggs, oil, and juice. Mix well, about 3 minutes. Fold in orange zest and rosemary.
  6. Pour into prepared pan and bake 1 1/4 hours.
  7. Cake is done when a cake tester comes out with just a few moist crumbs out clinging to it.
  8. Cool for 15 minutes, turn out onto cake platter and cool. 
  9. Dust with confectioners’ sugar and serve with fresh berries.