I’ve heard about olive oil cake and I’ve always considered it an alluring concept. However, every time I suggest making an olive oil cake, say for somebody’s birthday, I see my suggestion met with wrinkled nose and furrowed brow. “Olive oil? No…” is the typical refrain.
A lot of people seem to require buttercream and sprinkles when it comes to birthday cakes. Which is fine, they’re celebrating their birthdays and I’m happy to sprinkle whatever it takes to make their birthdays sparkle!
However, what about my own birthday? Certainly I can have an olive cake on my birthday– can’t I? A Rosemary Olive Oil Cake with Blood Orange, but no sprinkles.
Yes I can, and yes I did. Of course I had to make it myself.
Fortunately I was recently sent a review copy of the cookbook Food Truck Road Trip by Kim Pham and Philip Shen with Terri Phillips. As the title suggests it’s a collection of more than 100 recipes from the best food trucks and street vendors around. This book is a natural choice for me. I love the food truck culture here in Los Angeles, and I appreciate the opportunity to get a look at some of the county’s best food truck recipes.
Starting with an olive oil cake. An olive oil birthday cake I should say.
Rosemary Olive Oil Cake with Blood Orange
This cake comes from Joe Glasser, plumber, turned food trucker, turned TLC’s Next Great Baker winner. His truck, La Bella Torte, is well-known in NYC and this cake is just one sophisticated example of the Italian pastries Joe specializes in. It’s also just one of the many recipes that caught my eye in this book. I’m particularly interested in trying the Prosciutto and Grape Pizza from The Urban Oven, one of my favorite trucks here in Los Angeles.
However, we’ve got birthday cake to discuss today. So let me go on the record. If you are one of the olive oil cake doubters in my life let me just tell you– this cake is every bit as good as the more traditional buttery confections I whip up on your birthdays. It’s super moist. I’d even say unbelievably moist, with a distinct herbal flavor. All that’s missing on this terrific birthday cake is rosemary flavored sprinkles. GREG
Rosemary Olive Oil and Blood Orange Cake
Print This Recipe Yield 16Source Food Truck Road TripPublishedIf you plan to turn this cake out of the pan(s) you may want to line the bottom with greased parchment.
Ingredients
- 4 large eggs (at room temperature)
- 2 ½ cup granulated sugar
- 1 ½ cup olive oil
- 3 blood oranges (zest and juice, divided)
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking poiwder
- 1 pinch kosher salt
- 1 ½ cup milk
- 2 ½ tablespoon minced fresh rosemary leaves
Directions
Preheat the oven to 350 degrees F and grease ½ sheet cake or two 9‑inch cake pans.
Mix the eggs, sugar, and oil together in a large bowl. Add the orange zest and juice and stir to combine.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Add to the egg mixture, alternating with the milk, in 3 additions, mixing after each addition.
Add the rosemary and mix. Pour into the prepared pan(s) and bake 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a rack in the pan(s). Slice and serve.
Hey — found this completely by accident online and made it tonight. Just wanted to say it was incredible. Thank you for sharing!! And a happy (very) belated birthday!!
Colorful and delicious! It’s a simple recipe and easy to prepare. Must be tried by everyone. Good choice!
Happy Belated Birthday handsome. Hope it was devilish, decadent and delicious.
Happy birthday Greg! Love the idea of making exactly what you want on your birthday, and I can attest to the wonderfulness of an olive oil cake. I always do orange-olive oil, but I must try it with blood oranges. Sounds amazing!
Looks stunning.…Happy Birthday!
What a crazy mix of flavours. I’ve been craving orange cake lately and Greg, you just gave me the formula!
No need to sell me. I have been intrigued by them since I have heard of them but always got the same reaction you did. So, it’s my party and I’ll bake what I want to… right? Love the rosemary and citrus together.
Those Italians understand cake in a way I like it. Grown up! Pinned.
Greg: I can’t even tell you how much I luv these types of recipes. Using fruits and olive oil…love it (also like using nuts, herbs, cornmeal or nut flours — rustic)! I planted a blood orange tree a couple of years ago and cannot wait for those beauties to be ready. One of the first thing I’m making is this cake. Happy Bday to you and thank you for sharing this recipe! 😉
Interesting cookbook concept. I may just have to buy that one! I make a blood orange olive oil cake, but in a different style. This cake looks really tasty! Especially with the addition of rosemary.
I am for sure making this. So chiffon cakes are made with oil–and everyone loves a chiffon cake. Tell any stray doubters they are enjoying chiffon cake–and resist the urge to tell them about the olive oil. They might wonder about the rosemary though.
Greg, it’s been a long time since I made an olive oil cake — thanks for the reminder! Never included rosemary, but must give it a go. It’s classic combined with citrus.
Well thank goodness you made this one now! Better late than never. What a fabulous combination of flavours!