Orange and Rosemary Olive Oil Cake

This Orange and Rosemary Olive Oil Cake is simple to make, tender and filled with bright orange and fragrant rosemary flavours. Drizzle over a dark chocolate ganache and you’ve got the perfect treat for afternoon tea – or any time of day!

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Course: Baking, Cakes, Dessert

Cuisine: Western

Diet: chocolate, olive oil, orange, rosemary

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

Olive Oil Cake Ingredients

150 g granulated sugar
Zest from 3 oranges
1 tablespoon rosemary, very finely chopped
240 ml olive oil, see notes
3 eggs, room temperature
180 ml fresh orange juice, from the zested oranges
280 g flour
1 teaspoon baking powder
¼ teaspoon salt

Ganache Ingredients

100 g 70% dark chocolate
125 ml heavy cream

Instructions

For the Olive Oil Cake

To make the cake, start by preheating the oven to 180C. Grease a 23cm x 13cm loaf tin with butter and line the sides with baking paper. Set aside.
In a large mixing bowl, add the sugar, orange zest and rosemary. Using your fingertips, rub the zest and rosemary into the sugar until moist and fragrant. Add the olive oil, eggs and orange juice, and whisk until combined.
150 g granulated sugar, Zest from 3 oranges, 1 tablespoon rosemary, 240 ml olive oil, 3 eggs, 180 ml fresh orange juice
Add the flour, baking powder and salt, and fold gently but quickly until just combined and smooth. Don’t over mix.
280 g flour, 1 teaspoon baking powder, ¼ teaspoon salt
Pour the batter into the prepared loaf tin and bake for 50-60 minutes, or until a metal skewer inserted into the centre comes out clean.

For the Ganache

When the cake is cool, make the ganache. Start by chopping the chocolate very finely and then place the chocolate in a heat-proof glass or metal bowl.
100 g 70% dark chocolate
Heat the cream in a small saucepan over medium heat. It is ready when small bubbles appear around the edges and is barely simmering. Do not allow the cream to come to the boil as that will scald the chocolate and cause it to split.
125 ml heavy cream
Pour the hot cream over the chopped chocolates and let it sit undisturbed for 3-4 minutes to melt the chocolate. Then, using a metal spoon, stir the mixture until chocolate melts completely and emulsifies with the cream.
The ganache is now ready to be used as a drizzle to decorate the cake. Note that it will continue to become thicker the longer it stands.
Cut the cake into thick slices and serve, with extra ganache, if you like.

Cook along with me

Notes

A note on olive oil. Do not substitute the olive oil in this Orange and Rosemary Olive Oil Cake, even with extra virgin olive oil. You want a fruity, subtle flavour, not a grassy or peppery flavour. Other kinds of oils, like vegetable, canola or coconut oil will not only impact the flavour of the baked cake, but will change the texture in an unpleasant way as well.

A note on tin shapes and sizes. If you don’t have a loaf tin, you can bake it in a round 23cm cake tin for approximately the same cook time.

A note on timing. Don’t be tempted to make the ganache while the cake is cooking. You need the cake to have cooled before you can drizzle over the ganache, and if you make the ganache too early, it will thicken as it stands and will no longer be the right texture for drizzling.

A note on storage. This Orange and Rosemary Olive Oil Cake will keep well in an airtight container for 4-5 days, moving it to the fridge after day 3. If serving after having been refrigerated, make sure to bring the cake back to room temp.

A note on the ganache. You will have leftover ganache. It will keep well refrigerated for a week. It pairs well with fruit or spread thickly on toast.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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