Orange Rosemary Olive Oil Cake Recipe: A Taste of the Mediterranean

Orange Rosemary Olive Oil Cake Recipe: Are you looking for a unique and flavorful cake recipe that will impress your friends and family? Look no further than the Orange Rosemary Olive Oil Cake Recipe.

This moist and aromatic cake is infused with the brightness of orange zest, the earthiness of rosemary, and the richness of olive oil.

In this article, we’ll take you through the recipe, its benefits, and tips for making it perfect every time.

Orange Rosemary Olive Oil Cake Recipe – A Quick Overview

Recipe Information	Details
Recipe Description	Moist and flavorful cake infused with the brightness of orange zest, the earthiness of rosemary, and the richness of olive oil. Perfect for a brunch or afternoon tea.
Preparation Time	20 minutes
Cooking Time	40 minutes
Total Time	1 hour
Type of Dish	Cake/Dessert
The Cuisine of the Recipe	Mediterranean-inspired
Quantity Produced by the Recipe	8-10 servings
The Number of Calories in the Recipe	Approximately 320 calories per serving

About Orange Rosemary Olive Oil Cake Recipe

The Orange Rosemary Olive Oil Cake Recipe is a Mediterranean-inspired dessert that combines the freshness of orange, the herbaceousness of rosemary, and the richness of olive oil. 

The Orange Rosemary Olive Oil Cake Recipe is a creative twist on traditional cakes. The use of olive oil instead of butter or other oils gives the cake a distinct flavor and texture.

The orange zest adds a burst of citrus flavor, while the rosemary provides a subtle herbal note. This cake is perfect for those who love trying new flavors and are looking for a dessert that’s both sweet and savory.

Why Orange Rosemary Olive Oil Cake is a Must-Try?

• Unique Flavor Combination: The combination of orange, rosemary, and olive oil creates a truly unique and aromatic flavor profile.
• Moist and Flavorful: The use of olive oil and buttermilk ensures that the cake is moist and flavorful, with a tender crumb and a delicate texture.
• Perfect for Special Occasions: The Orange Rosemary Olive Oil Cake Recipe is perfect for special occasions like weddings, baby showers, or holiday gatherings.
• Aromatic and Fragrant: The rosemary and orange zest infuse the cake with a fragrant and aromatic flavor that’s sure to tantalize your senses.
• Versatile: The Orange Rosemary Olive Oil Cake Recipe is versatile and can be served in various ways, such as dusting with confectioners’ sugar, serving with whipped cream or ice cream, or using as a base for a dessert bar.
• Perfect for Foodies: If you’re a foodie who loves trying new flavors and ingredients, the Orange Rosemary Olive Oil Cake Recipe is a must-try.
• Impressive Presentation: The Orange Rosemary Olive Oil Cake Recipe makes for an impressive presentation, with its golden crust and fragrant aroma.

Ingredients For Orange Rosemary Olive Oil Cake Recipe

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 2 large eggs
• 2 teaspoons grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 sprigs of fresh rosemary, chopped (about 2 tablespoons)
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed orange juice
• 1/4 teaspoon salt

Essential Tools For Making Orange Rosemary Olive Oil Cake

• 9-inch Round Cake Pan
• Mixing Bowls
• Whisk
• Rubber Spatula
• Electric Mixer (Optional)
• Measuring Cups and Spoons
• Grater or Zester
• Cutting Board and Knife
• Oven Thermometer
• Cooling Rack

Step-by-Step Instructions For Orange Rosemary Olive Oil Cake

Step 1: Preheat the Oven

• Preheat the oven to 350°F (180°C).

Step 2: Prepare the Cake Pan

• Grease a 9-inch round cake pan with butter or cooking spray.
• Flour the pan to prevent the cake from sticking.

Step 3: Whisk Together Dry Ingredients

• In a medium bowl, whisk together:
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Step 4: Whisk Together Wet Ingredients

• In a large bowl, whisk together:
  • 1/2 cup olive oil
  • 2 large eggs
  • 2 teaspoons grated orange zest
  • 2 tablespoons freshly chopped rosemary leaves
  • 1 cup buttermilk

Step 5: Combine Wet and Dry Ingredients

• Add the dry ingredients to the wet ingredients and whisk until just combined.

Step 6: Pour Batter into Prepared Pan

• Pour the batter into the prepared cake pan.

Step 7: Bake the Cake

• Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Let the Cake Cool

• Let the cake cool in the pan for 10 minutes.
• Transfer the cake to a wire rack to cool completely.

Step 9: Dust with Confectioners’ Sugar (Optional)

• Dust the cake with confectioners’ sugar before serving, if desired.

Common Mistakes To Avoid

• Overmixing the batter: Overmixing can result in a dense, tough cake. Mix the wet and dry ingredients separately and gently fold them together until just combined.
• Insufficient baking time: The cake may not be fully cooked, leading to a soggy or underbaked texture. Check the cakes frequently during the baking time to ensure they are cooked through.
• Incorrect oven temperature: An incorrect oven temperature can affect the cake’s texture and structure. Ensure your oven is at the correct temperature (350°F or 180°C) and invest in an oven thermometer for accuracy.
• Old or low-quality ingredients: Using old or low-quality ingredients, such as stale olive oil or old spices, can negatively impact the cake’s flavor and texture. Fresh and high-quality ingredients are essential for the best results.
• Not adjusting for altitude: If you’re baking at high altitudes, you may need to adjust the recipe accordingly. Consult a reliable altitude baking resource or consult with a local baker for guidance.
• Not using the right type of flour: Using the wrong type of flour, such as bread flour instead of all-purpose flour, can affect the cake’s texture and structure. Stick to the recommended type of flour for the best results.
• Not using room temperature ingredients: Using cold eggs or butter can affect the cake’s texture and structure. Ensure all ingredients are at room temperature before mixing.
• Overcrowding the pans: Overcrowding the pans can cause the cakes to spread unevenly or not cook properly. Use the recommended pan sizes and don’t overfill them.
• Not glazing the cake: The glaze is an essential component of the Orange Rosemary Olive Oil Cake. Don’t skip it, as it adds a crucial layer of flavor and texture to the cake.
• Not storing the cake properly: Store the cake in an airtight container at room temperature for up to 3 days. Avoid storing it in a humid environment or near a heat source, as this can cause the cake to become soggy or stale.

Best Ways to Serve Orange Rosemary Olive Oil Cake

Here are some of the best ways to serve this delicious cake:

• As a standalone dessert: Slice the cake and serve it on its own, allowing the flavors of the orange, rosemary, and olive oil to shine through.
• With a scoop of vanilla ice cream: Pair the cake with a scoop of creamy vanilla ice cream to balance out the bold flavors of the cake.
• With a dollop of whipped cream: Top the cake with a dollop of whipped cream and a sprinkle of powdered sugar for a sweet and indulgent treat.
• As a breakfast or brunch option: Slice the cake and serve it with a cup of coffee or tea for a sweet and satisfying breakfast or brunch option.
• As a snack or appetizer: Slice the cake into bite-sized pieces and serve it as a snack or appetizer at a party or gathering.
• With a fruit compote: Serve the cake with a fruit compote made with seasonal fruits such as strawberries, blueberries, or raspberries for a sweet and tangy combination.
• With a drizzle of honey: Drizzle a high-quality honey, such as lavender or orange blossom honey, over the cake for a sweet and floral flavor combination.
• As a gift: Wrap the cake in a decorative box or bag and give it as a gift to friends, family, or colleagues.
• At a dinner party: Serve the cake as a dessert course at a dinner party, paired with a selection of cheeses, nuts, or chocolates.
• As a special occasion cake: Make the cake for a special occasion such as a birthday, anniversary, or wedding, and decorate it with fresh flowers or edible decorations.

Tips For Preserving Freshness and Flavor for Longer

• Store in an airtight container: Transfer the cooled cake to an airtight container, such as a glass or plastic container with a tight-fitting lid. This will prevent air from entering the container and spoiling the cake.
• Keep it away from heat and moisture: Store the cake in a cool, dry place, away from direct sunlight, heat sources, and moisture. This will prevent the cake from becoming stale or developing off-flavors.
• Use wax paper or parchment paper: Line the container with wax paper or parchment paper to prevent the cake from coming into contact with the container and absorbing odors or flavors.
• Keep it at room temperature: Store the cake at room temperature (around 68°F to 72°F or 20°C to 22°C) to prevent moisture from accumulating and causing the cake to become soggy.
• Freeze for longer storage: If you won’t be consuming the cake within a few days, consider freezing it. Wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen cake can be stored for up to 3 months.
• Freeze individual slices: If you want to freeze individual slices, wrap each slice tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. This way, you can thaw and serve individual slices as needed.
• Thaw frozen cake slowly: When thawing frozen cake, do so slowly by leaving it at room temperature for 2-3 hours or overnight in the refrigerator. Avoid microwaving or rapid thawing, as this can cause the cake to become soggy or develop off-flavors.
• Monitor the cake’s freshness: Regularly check the cake’s freshness by smelling and tasting it. If it starts to develop an off-odor or flavor, it’s best to discard it and bake a fresh cake.
• Use a cake keeper: Consider investing in a cake keeper or cake dome to store the cake. These containers are designed to maintain a consistent humidity level and prevent moisture from accumulating, keeping the cake fresh for longer.
• Label and date the cake: Label the cake with the date it was baked and stored, so you can easily keep track of how long it’s been stored and ensure you consume it before it spoils.

Orange Rosemary Olive Oil Cake Nutritional Information

Nutrient	Amount (per serving)
Calories	320
Fat	18g
Saturated fat	2.5g
Carbohydrates	35g
Fiber	2g
Protein	4g
Sodium	200mg
Sugar	20g
Cholesterol	30mg

Allergen	Present
Wheat	Yes
Eggs	Yes
Milk	Yes
Tree nuts	No
Soy	No

How to Make This Recipe Perfect Every Time?

• Use high-quality ingredients: Use fresh and high-quality ingredients, including fresh rosemary, orange zest, and olive oil. This will ensure that the cake has a vibrant flavor and aroma.
• Measure ingredients accurately: Measure the ingredients accurately to ensure that the cake has the right balance of flavors and textures.
• Don’t overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can result in a dense and tough cake.
• Use the right pan: Use a 9-inch (23cm) round cake pan to ensure that the cake cooks evenly and has a nice texture.
• Don’t overbake: Check the cake frequently while it’s baking to ensure that it doesn’t overbake. A toothpick inserted into the center of the cake should come out clean.
• Let the cake cool completely: Let the cake cool completely in the pan before slicing and serving. This will help the cake to set and retain its texture.
• Store the cake properly: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
• Use the right glaze: Use a high-quality glaze made with powdered sugar, orange juice, and rosemary to add a sweet and tangy flavor to the cake.
• Add a touch of salt: Add a pinch of salt to the batter to balance the sweetness of the cake and bring out the flavors of the rosemary and orange.
• Experiment with flavors: Don’t be afraid to experiment with different flavors and ingredients to make the cake your own. Try adding different spices, nuts, or chocolate chips to create a unique flavor combination.

Conclusion

The Orange Rosemary Olive Oil Cake is a true delight, combining the best of Mediterranean flavors and ingredients. With its moist texture and vibrant flavors, this cake is sure to impress friends and family alike.

Whether you’re a seasoned baker or a culinary novice, this recipe is a must-try. So go ahead, indulge in the sweet and savory goodness of this Orange Rosemary Olive Oil Cake. Your taste buds will thank you!

FAQs

Q: What is the best way to store the cake?

A: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Q: Can I use a different type of oil instead of olive oil?

A: Yes, you can use other types of oil such as avocado oil or grapeseed oil instead of olive oil. However, keep in mind that the flavor and texture of the cake may be slightly different.

Q: Can I use fresh rosemary instead of dried rosemary?

A: Yes, you can use fresh rosemary instead of dried rosemary. Just be sure to chop it finely before adding it to the batter.

Q: Can I make the cake ahead of time?

A: Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Q: Can I use a different type of flour instead of all-purpose flour?

A: Yes, you can use other types of flour such as whole wheat flour or bread flour instead of all-purpose flour. However, keep in mind that the texture and flavor of the cake may be slightly different.

Q: Can I make the cake gluten-free?

A: Yes, you can make the cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that the texture and flavor of the cake may be slightly different.

Q: Can I make the cake vegan?

A: Yes, you can make the cake vegan by substituting the eggs with a flax egg or a chia egg and using a non-dairy milk instead of regular milk.