This Rosemary Olive Oil and Blood Orange Cake is unbelievably moist, with a distinct herbal flavor, and a wonderful texture.
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.
