Olive Oil Cake

By LRay

The Local Palate, December 2015/January 2016, page 62.

Ingredients

• Ingredients
• 1/2 cup olive oil, plus more to grease pan
• 2 oranges, zested and juiced
• 1 lemon, zested
• 2 teaspoons fresh rosemary, minced
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 2/3 cup cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 eggs
• 1 cup sugar

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees.

Line bottom of 8×3-inch cake pan with parchment and oil sides.

Combine oil, orange juice, zests, rosemary, sour cream, and extracts in small bowl.

In separate bowl, sift together cake flour, baking soda, baking powder, and salt.

Place eggs and sugar in bowl of stand mixer fitted with whisk attachment and mix until light in color.

Add ⅓ flour mixture to bowl and mix until combined, then add ½ sour cream mixture and

mix until combined. Repeat.

Pour batter into prepared pan and place in oven. Bake 30 to 45 minutes or until toothpick inserted into center comes out clean.