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rosemary olive oil cake with candied rosemary
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5 from 26 votes

Rosemary Olive Oil Cake Recipe

A dead-simple olive oil cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and Candied Rosemary to serve as dessert.
Prep Time5 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Italian, Mediterranean
Keyword: cake, olive oil, rosemary
Servings: 8 servings

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary finely chopped
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt

For Candied Rosemary

  • ½ cup sugar
  • ½ cup  water
  • 10 small fresh rosemary sprigs
  • superfine sugar for dusting  not powdered sugar

Optional For Serving:

  • confectioner's sugar for dusting
  • Olive Oil Ice Cream

Instructions

  • Preheat oven to 350⁰F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray and set aside.
  • Measure about 2 tablespoons of the sugar into a small bowl, add the fresh chopped rosemary, and rub the rosemary into the sugar with your fingers to release the oil and essence from the rosemary.
  • Beat the eggs and sugar until the mixture is foamy and pale yellow in color, about 2 minutes. Slowly drizzle in the olive oil and continue beating the mixture. Gently stir the rosemary sugar into the batter.
  • In a large sieve over the bowl with the liquid ingredients, add the flour, baking powder, baking soda, and salt. Sift the dry ingredients directly onto the liquid ingredients. Gently fold the dry ingredients into the liquid ingredients until just combined.
  • Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
  • Bake for 35 to 40 minutes, rotating the pan halfway through for even color. Start testing the cake at 30 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
  • Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling for at least 20 minutes.
  • Dust cake with powdered sugar and garnish with Candied Rosemary.

For Candied Rosemary

  • Bring ½ cup sugar and ½ cup water to simmer over medium-high heat. Simmer while stirring until sugar dissolves.
  • Add rosemary sprigs and stir gently to coat rosemary sprigs with syrup. I used chopsticks, but you can use small tongs, gently shake to remove excess syrup and place on a cooling rack or something else that will allow excess syrup to drip off the rosemary.
  • Dip each sprig into a small bowl of super fine sugar and turn to coat completely. Tap rosemary against side of bowl or shake it gently to get rid of excess sugar. Place coated rosemary on parchment to cool and dry.
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Notes

Leftover can be stored, covered, on the countertop for a day. Past a day, place leftover Rosemary Olive Oil Cake in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.