Rosemary Olive Oil and Blood Orange Cake
How to make Rosemary Olive Oil and Blood Orange Cake Recipe - La Bella Torte Recipe From Joe Glaser at New York, NY
Makes 1 Half Sheet Cake Or Two 9-Inch (23cm) Pans
Ingredients:
4 eggs
2 ½ cups (479g) sugar
1 ½ cups (355ml) olive oil
Zest and juice of 3 blood oranges
2 cups (199g) flour
½ tsp baking soda
½ tsp baking powder
Pinch of salt
1 ½ cups (355ml) milk
2 ½ tbsp (4g) finely ground rosemary
Method:
Preheat the oven to 350°F (180°C, or gas mark 4) and grease ½ sheet cake or two 9-inch (23cm) pans.
Mix the eggs, sugar, and oil together in a large bowl. Add the orange zest and juice and stir to combine.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Add to the egg mixture, alternating with the milk, in 3 additions, mixing after each addition.
Add the rosemary and mix. Pour into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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| Rosemary Olive Oil and Blood Orange Cake |
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