This Rosemary Olive Oil and Blood Orange Cake is unbelievably moist, with a distinct herbal flavor, and a wonderful texture.
If you plan to turn this cake out of the pan(s) you may want to line the bottom with greased parchment.
- 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
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.