In My Kitchen: Rosemary Orange Olive Oil Cake

Readers of my blog know I’m a huge fan of Israeli chef Yotam Ottolenghi’s vegetable recipes. He also is known for delectable desserts, but I’m unable to make many of them due to the presence of almond, pistachio and other nuts. When I saw this Rosemary Orange Olive Oil Cake recipe, I immediately had to give it a try. If you’ve never had olive oil cake, you’re missing out. It’s light and fluffy and so easy to make.


Time: 1 1/2 hours, plus time for preparing crystallized rosemary

You’ll need:

For the crystallized rosemary:

  • 10 small rosemary sprigs
  • 1 egg white, lightly whisked
  • 2 teaspoons granulated or superfine sugar (caster sugar)

For the cake:

  • 2 tablespoons unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup +1 teaspoon superfine sugar (caster sugar)
  • 1 tablespoon orange zest (from 2 oranges)
  • 1 1/2 tablespoons packed finely chopped rosemary leaves
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

For the icing:

  • 1 1/2 tablespoons freshly squeezed orange juice
  • 2 1/2 teaspoons freshly squeezed lemon juice
  • 1 3/4 cups confectioner’s sugar

Instructions:

1. At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.


2. Make the cake: Heat oven to 325 degrees Fahrenheit. Generously grease a 9-inch Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
3. Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.


4. Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.


5. Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate.


6. Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners’ sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.

Source: New York Times Cooking 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.