61 minutes
Aromatic rosemary and zesty orange meld together in this moist and tender olive oil cake, garnished with crystallized rosemary sprigs.
Fresh Rosemary Sprigs, crystallized
each
Extra Virgin Olive Oil, none
0.25 fluid ounces
Superfine Sugar, none
0 oz
Orange Zest, finely grated
0 oz
Rosemary Leaves, finely chopped
0 oz
Eggs, none
each
Sour Cream, none
0 oz
All Purpose Flour, sifted
0 oz
Baking Powder, none
teaspoons
Salt, none
teaspoons
Orange Juice, freshly squeezed
0.25 fluid ounces
Lemon Juice, freshly squeezed
0.25 fluid ounces
Confectioners’ Sugar, sifted
0 oz
Butter, softened
0 oz
Egg White, none
each
Granulated Sugar, for coating
0 oz
1. Crystallize Rosemary Sprigs
Gently brush each rosemary sprig with egg white before lightly coating them with granulated sugar. Arrange them on a wire rack to dry for at least six hours.
2. Prepare Bundt Pan
Generously grease the Bundt pan with softened butter, dust it with all-purpose flour, and refrigerate for 10 minutes to firm up the butter.
3. Make Cake Batter
Blend extra-virgin olive oil with superfine sugar, finely grated orange zest, and finely chopped rosemary leaves using an electric mixer. Beat in the eggs one at a time, followed by the sour cream. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined.
4. Bake the Cake
Pour the batter into the prepared Bundt pan and bake in a preheated oven at 325°F (160°C) for about 30 to 35 minutes. When a skewer comes out clean, the cake is ready.
5. Cool and Unmold
Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
6. Prepare Icing
Whisk together freshly squeezed orange juice, lemon juice, and sifted confectioners' sugar to create a smooth icing.
7. Finish the Cake
Drizzle the citrus icing over the cooled cake and garnish with the crystallized rosemary sprigs.
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