Hey there! Today, I’m bringing you a dessert that feels like a warm embrace and whispers of Mediterranean sunshine. It’s everything you didn’t know you needed in a cake: citrusy, earthy, beautifully moist, and just the right balance of sweet and savory. This Orange Olive Oil Cake with Rosemary Glaze is about to become your new favorite treat, whether it’s a cozy afternoon snack or a show-stopping dessert for company.
If you love your desserts with a twist, this cake is calling your name!
Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is likely sitting in your pantry or fridge right now.
- Moist and Flavorful: Thanks to the olive oil, this cake stays tender for days while the orange and rosemary create the most irresistible aroma.
- Perfectly Versatile: Enjoy it as an everyday snack with coffee or dress it up with whipped cream or fresh fruit for a dinner party dessert.
Ingredients Breakdown
- Fresh Oranges: The zest and juice are the stars here, so grab the juiciest, sweetest ones you can find. If all you have is store-bought OJ, it’ll still work in a pinch!
- High-Quality Olive Oil: Go for extra virgin for a bold, fruity flavor. If you’re not a fan of olive oil’s taste, a light olive oil or even grapeseed oil will do.
- All-Purpose Flour: It keeps the texture tender and fluffy. You can substitute with a 1:1 gluten-free flour blend if needed.
- Fresh Rosemary: Just a hint of chopped rosemary in the glaze takes this over the top, adding an earthy, herbal contrast to the citrus.
- Buttermilk: This adds tang and moisture. No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—instant buttermilk!
Step-by-Step Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Zest and juice your oranges, chop your rosemary, and gather all your ingredients.
- Mix the Wet Ingredients: In a large bowl, whisk together 3/4 cup olive oil, 3/4 cup sugar, 3 eggs, the zest and juice of 1 large orange, and 1/2 cup buttermilk until smooth and glossy.
- Combine the Dry Ingredients: In another bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
- Bring It Together: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix—batter lumps are okay here!
- Bake: Pour the batter into your prepared pan, smooth the top, and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Glaze: In a small saucepan, combine 1 cup powdered sugar, 2 tablespoons fresh orange juice, and 1 teaspoon finely chopped fresh rosemary. Heat over medium-low, stirring, until silky smooth.
- Glaze and Serve: Once the cake is cool, drizzle the rosemary glaze generously over the top. Slice, serve, and enjoy!
Chef’s Tips and Tricks
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature for a silky smooth batter.
- Don’t Skip the Cooling Time: The glaze will adhere better and set nicely on a fully cooled cake.
- Storage: This cake keeps beautifully at room temperature for 2 days or in the fridge for up to a week. Just cover it well to keep it moist.
Recipe Variations and Serving Suggestions
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking mix.
- Lemon Lovers: Use lemon zest and juice instead of orange for a zesty twist!
- Pairings: This cake is divine with a dollop of whipped cream, fresh berries, or even a scoop of vanilla gelato on the side.
FAQs
- Can I make this ahead of time? Absolutely! This cake tastes even better the next day as the flavors meld. Just glaze it before serving for best results.
- Can I freeze this cake? Yes! Wrap it tightly in plastic wrap and foil (without the glaze) and freeze for up to 3 months. Thaw and glaze before serving.
Orange Olive Oil Cake with Rosemary Glaze Recipe Card
Orange Olive Oil Cake with Rosemary Glaze
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Servings: 8-10 slices
Ingredients:
- 3/4 cup extra virgin olive oil
- 3/4 cup sugar
- 3 eggs
- Zest and juice of 1 large orange
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon finely chopped fresh rosemary
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch pan.
- Whisk olive oil, sugar, eggs, orange zest, juice, and buttermilk in a bowl until combined.
- Sift flour, baking powder, baking soda, and salt in another bowl and add to wet ingredients.
- Pour batter into prepared pan and bake 40-50 minutes. Cool and transfer to wire rack.
- Heat powdered sugar, orange juice, and rosemary over medium-low for glaze. Drizzle over cooled cake.
- Serve, slice, and enjoy!
If you make this Orange Olive Oil Cake with Rosemary Glaze, I’d love to hear how it turned out for you! Leave a comment below or share your creation on Instagram with #TheKitchensAid. Let’s bake up some magic!
