Prep Time

20 Minutes

Cook Time

65 Minutes

Yield

Serves 8

Description

Most ingredients are available in Antonio’s Market!

Ingredients

1 1/2 cups Extra Virgin Olive Oil, Plus more for oiling pans
1 cup Fresh Orange Juice
1 tsp Fine Sea Salt
2 cups All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
3 ea Eggs, Room Temperature
2 cups Granulated Sugar
1 1/4 cups Whole Milk
1/4 cup Orange Liqueur, Dark Rum Brandy or Whiskey
1 tbsp Grated Lemon Zest
1 tsp Anise Seed
2 tsp Fresh Rosemary, Chopped Fine, Plus 2 sprigs for garnish
6 tbsp Lemon or Orange Marmalade

Method of Preparation

1. Preheat the oven to 350 degrees F.
2. Oil two 10inch round cake pans with olive oil.
3. Pou

r the orange juice into a small sauce pan, bring to a simmer over medium heat.
4. Cook for 5 to 7 minutes.
5. Remove fro

m the heat, stir in the salt and let cool to room temperature.
6. In a bowl, sift together the flour, baking soda and baking powder.
7. Set aside.
8. In a stand mixer fitter with a paddle attachment, beat the eggs on medium speed until just blended.
9. Add the sugar, olive oil, milk, liqueur, lemon zest, anise seed and 1 tsp of the rosemary.
10. Mix on medium speed until well blended, about 1 minute.
11. Add the flour mixture and mix until well blended.
12. Divide the batter evenly between prepared cake pans.
13. Place in the oven and bake for 1 hour.
14. Cake should be firmly set, golden brown and a toothpick inserted in the center comes out clean.
15. Remove from the oven and place on racks.
16. Let cool to room temperature.
17. Run a knife blade around the edges of each pan to loosen the sides of the pans, then turn upright and place on flat serving plates.
18. Using an icing spatula spread 3 tbsp of the marmalade evenly over the top of each cake.
19. Sprinkle the remaining 1 tsp of rosemary evenly over the cakes.
20. Garnish the center of each cake with a rosemary sprig.
21. To serve, cut each cake into 4 wedges.

Recipe Source

Italian Cooking and Living Magazine, February 2004 Issue