adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Olive oil cake with citrus and rosemary
0 Likes
Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in a zesty citrus olive oil cake with whipped rosemary cream.
Ingredients:
  • 225g plain flour
  • 8.00 gm baking powder
  • 220g caster sugar
  • 1 1/2 tsp finely chopped fresh rosemary
  • 2 mandarins, rind finely grated, pith removed, flesh cut into 1cm rounds
  • 1 lemon, rind finely grated
  • 1 navel orange, rind finely grated, pith removed, flesh cut into 1cm rounds
  • 3 free range eggs, room temperature
  • 1.20 gm sea salt flakes
  • 60ml milk
  • 180ml olive oil
  • Extra virgin olive oil, extra, to drizzle
  • 375ml thickened cream
  • 24.00 gm icing sugar, plus more for dusting
  • 1 tsp rosemary, finely chopped
Instructions:
  • Preheat your oven to 190°C (170°C fan-forced) and place a rack in the center. Grease a 22cm round cake pan with olive oil spray, line the base with baking paper, and spray it again with olive oil spray.
  • Combine the flour and baking powder in a medium bowl by whisking together.
  • Combine the sugar and rosemary in a large bowl. Mix in the mandarin rind, lemon rind, and orange rind, rubbing between your fingertips until fragrant. Add the eggs and salt. Using an electric mixer, beat on medium-high for about 5 mins until pale and thick. Mix in the milk. Gradually beat in the oil. Stir in the flour mixture with a wooden spoon until blended. Cover and set aside to rest for 10 mins.
  • Layer the mandarin and orange slices on the bottom of the pan. Pour the batter over the citrus slices. Bake for 30-40 minutes until a toothpick inserted in the center comes out with moist crumbs. Allow the cake to cool in the pan on a wire rack for 10-15 minutes, then flip it onto a serving plate.
  • In a large bowl, whisk together the cream, icing sugar, and rosemary until thick and fluffy to create the rosemary whipped cream.
  • Drizzle the cake with a touch more oil, slice into wedges, and enjoy with the rosemary whipped cream.

Similar Recipes