Orange-Rosemary Olive Oil Cake

This Orange-Rosemary Olive Oil Cake is a zesty way to try a new trend: baking with olive oil. The oil provides a moist, not-too-sweet flavor, so you won’t feel over-indulgent. This recipe makes four, six-inch loafs – perfect for sharing.

Ingredients

  • 1 cup unbleached all-purpose flour 
  • 2 teaspoons baking powder 
  • 3/4 teaspoon salt 
  • 3/4 cup cornmeal 
  • 5 teaspoons finely minced fresh rosemary leaves, plus more for garnish 
  • 1/2 cup unsalted butter, softened 
  • 1 cups sugar 
  • ¼ cup light brown sugar 
  • 5 large whole eggs 
  • 1/3 cup extra virgin olive oil 
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon Nielsen-Massey Orange Blossom Water

Directions

Preheat oven to 350°F. Lightly coat four 6-inch mini loaf pans with nonstick cooking spray. Line the pans with a strip of parchment paper, leaving an overhang over the edges of the pan.  

In a bowl, sift the flour, baking powder, and salt. Then add cornmeal and chopped rosemary; whisk to combine. Set dry ingredients aside until ready to use. In a small bowl, whisk the eggs, olive oil, vanilla extract, and orange blossom water together until smooth. Set liquid ingredients aside until ready to use. 

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed of the mixer and slowly add the egg mixture until completely combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold the flour mixture into the batter until evenly combined. 

Divide the batter evenly among the prepared pans. Garnish the tops of the loaves with rosemary sprigs, if desired. Bake until light golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Place cake on a cooling rack and let cool until room temperature. Run a knife around the edges of the pan and remove the loaves. Serve immediately or store covered at room temperature for up to 3 days. 

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 130 grams unbleached all-purpose flour 
  • 2 teaspoons baking powder 
  • 3/4 teaspoon salt 
  • 120 grams cornmeal 
  • 5 teaspoons finely minced fresh rosemary leaves, plus more for garnish 
  • 112 grams unsalted butter, softened 
  • 200 grams cups sugar 
  • 50 grams light brown sugar 
  • 5 large whole eggs 
  • 78 ml extra virgin olive oil 
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon Nielsen-Massey Orange Blossom Water

Directions

Preheat oven to 177°C. Lightly coat four mini loaf pans with nonstick cooking spray. Line the pans with a strip of parchment paper, leaving an overhang over the edges of the pan.  

In a bowl, whisk the flour, baking powder, salt, cornmeal, and chopped rosemary until combined. Set dry ingredients aside until ready to use. In a small bowl, whisk the eggs, olive oil, vanilla extract, and orange blossom water together until smooth. Set liquid ingredients aside until ready to use. 

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed of the mixer and slowly add the egg mixture until completely combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold the flour mixture into the batter until evenly combined. 

Divide the batter evenly among the prepared pans. Garnish the tops of the loaves with rosemary sprigs, if desired. Bake until light golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Place cake on a cooling rack and let cool until room temperature. Run a knife around the edges of the pan and remove the loaves. Serve immediately or store covered at room temperature for up to 3 days. 

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 20 minprep

  • 40 mincook

  • 4loaves

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Orange Blossom Water 4oz

Orange Blossom Water