This orange cake recipe is a beautifully moist and crumbly cake perfect for afternoon tea. It has a bright sweet orange flavour and is very moist with the use of olive oil. To make this cake even more fragrant there is a hint of rosemary which gives it a beautiful floral note without being overpowering.
Orange Olive Oil Cake with Rosemary 220g Caster Sugar 1 1/2tsp Rosemary (finely chopped) 2 Oranges (with rind finely grated) 3 Eggs 1/2tsp Salt 60ml Milk 180ml Olive Oil 225g Plain Flour 2tsp Baking Powder 22cm Spring Form Tin
Timestamps 0:00 - Intro 0:09 - How to incorporate the sugar and orange rind 0:44 - Beat the eggs until pale and fluffy 1:24 - Slowly stream in the olive oil 1:40 - Adding in the flour and baking powder 2:01 - Mixing the batter 2:39 - Slicing the oranges 3:09 - Bake
TIP #1 Make sure to slowly stream in the olive oil as you beat orange cake batter.
TIP #2 The cooking time may vary depending on the size of your tin or oven. If the cake browns too quickly before it is baked through you can cover with foil to keep it from burning before it is fully baked.
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