Rosemary Olive Oil Cake

Ingredients:

Orange juice - 2 cup

Salt - 2 teaspoon

Eggs, whole - 6 each

Milk - 2 ½ cups

Sugar - 4 cups

Grand Marnier - ½ cup

Olive oil - 3 cups

Lemon zest - 2 each

Rosemary, finely chopped - 2 sprig

Ap flour - 4 cups

Baking soda - 1 teaspoon

Baking powder - 1 teaspoon

Method:

  • Reduce the orange juice to ¼ cup. Whisk in the salt.
  • Whisk the eggs together well.
  • Whisk in the milk, sugar, Grand Marnier, olive oil, lemon zest, and rosemary until smooth.
  • Add the dry ingredients.
  • Divide the batter between three 8-inch cake pans that have been sprayed and lined with parchment paper.
  • Bake at 350F for 35-45 minutes or until a toothpick comes out clean.
  • Allow to cool.
  • Unmold the cake and arrange on a platter.
  • Cut cake into 16 pieces and garnish with a quenelle of whipped cream. 

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