Rosemary Citrus Olive Oil Cake with Almond Lace

Ingredients

• All-purpose flour2 cups
• Granulated sugar1 cup
• Eggs3
• Olive oil3/4 cup
• Orange juice3/4 cup
• Orange zest2 tbsp
• Fresh rosemary1 tbsp, very finely chopped
• Baking powder2 tsp
• Salt1/2 tsp
• Sliced almonds1/2 cup
• Powdered sugar2 tbsp
• Milk2 tbsp

Method

1. 1Heat the oven to 350°F and line an 8-inch round cake pan with parchment.
2. 2Whisk eggs and sugar until pale, then stream in the olive oil, orange juice, orange zest, and rosemary.
3. 3Fold in flour, baking powder, and salt just until combined.
4. 4Pour the batter into the pan and scatter the sliced almonds over the top.
5. 5Bake until the cake is springy and a toothpick comes out clean, about 35 to 40 minutes.
6. 6Stir powdered sugar with milk to make a thin glaze and drizzle it over the cooled cake.
7. 7Let the cake rest for at least 20 minutes before slicing so the crumb sets neatly.

Tips

• Finely chop the rosemary so it perfumes the cake without feeling woody.
• Use a mild, fruity olive oil rather than a very peppery one for a softer flavor.
• The cake tastes even better the next day after the citrus and herb notes settle in.

Nutrition