Sweet meets savory in this adaptation of Maialino's Olive Oil Cake. It's the perfect storm of bright and decadent, blending a rich olive oil with notes of citrus. I wanted to amp up the flavor without amping up the complexity, so I quick-candied some fresh rosemary sprigs. Also, I made this vegan-friendly by swapping out the whole milk for full fat coconut milk and whipped aquafaba for the eggs. —Adi McCasland
fresh rosemary, stems removed
organic granulated sugar
olive oil cake
1 3/4 cups
organic cane sugar
1 1/2 teaspoons
1 1/3 cups
quality olive oil
1 1/4 cups
full fat coconut milk
aquafaba, whipped to egg consistency
fresh orange juice
In This Recipe
In a medium sauce pan, bring two cups of water and the rosemary leaves to a boil. Continue boiling for five minutes, drain, and set aside.
Place the sugar and the remaining cup of water back in the sauce pan and whisk until the sugar dissolves. Once the sugar has dissolved, add the rosemary back in, and bring to a boil. Reduce heat to low, and simmer for five more minutes. Drain, sprinkle with extra sugar, and set aside.
olive oil cake
Preheat your oven go 350˚, and grease two 8 inch round cake pans. Line the bottoms with parchment paper. Divide the candied rosemary evenly, and sprinkle on top of the parchment paper. Set aside.
In a large bowl, whisk the flour, sugar, orange zest, sea salt, baking soda, and baking powder. In a separate bowl, whisk together the olive oil, coconut milk, whipped aquafaba, orange juice, and grand marinier. Add the dry ingredients to the wet ingredients, and stir just until combined.
Divide the batter evenly between the two prepared cake pans, and bake for 35-45 minutes, or until the top is lightly golden and a toothpick comes out clean when tested. Let cool for five minutes before transferring to a cooling rack for another thirty minutes.