• Quincy Barker

Rosemary Citrus Olive Oil Cake


Did you know there is a lot of fraudulent olive oil on the market? A lot of olive oil is diluted with other oils such as soybean oil and/or mixed with lower-grade olive oil that has been chemically refined. Fraudulent olive oil is not a new issue in the world and actually dates back all the way to ancient Rome.


Here are a few tips to help make sure you don't get ripped off when purchasing olive oil:



a. It should be labelled "extra-virgin".

b. Look for a harvest date and an estate.

c. Look for a third party certification seal.

d. EVOO from Australia and Chile are generally safe bets.


Olive Oil is such a versatile oil that many of us use on a daily basis due to its rich aroma and fresh flavours. It works well on a salad, in sauces, cooking and even baking. In this olive oil cake, I've combined the nutty and grassy flavours of olive oil with fresh and aromatic rosemary and citrus giving it a subtle herb flavour with a sweet and citrus finish. The flavour combination does not disappoint and there is something quite sophisticated about this cake that makes it a perfect dessert to bring to an adult dinner party. Serve at room temperature with a glass of bubbles!


Rosemary Citrus Olive Oil Cake


Ingredients:

  • 3 cups of whole wheat flour

  • 3 teaspoons of baking powder

  • 1 teaspoon of baking soda

  • Lemon zest from half a lemon

  • 1 teaspoon of salt

  • 1.5 tablespoons of finely diced rosemary + extra for decoration

  • 3/4 cup of Phoeapolis Organics Olive Oil

  • 2 flax eggs

  • 1 cup of plant-based milk

  • 1 and 1/4 cup of cane sugar

  • 2 teaspoons of vanilla

  • 1/2 tablespoon of lemon juice

  • 1/8 teaspoon of lemon extract

  • Powdered sugar (for serving)

  • Sliced citrus (for serving)


Instructions:


1. Preheat oven to 350°F and grease a 10 inch spring-form cake pan. You may also use a different type of pan but be sure to adjust baking time accordingly.


2. Make flax eggs and set aside.


3. Combine dry ingredients in a large bowl and mix thoroughly.


4. In a separate bowl, combine wet ingredients, including the flax egg.


5. Add the wet ingredients to the dry ingredients and combine thoroughly.


6. Pour the cake batter into the greased cake pan and spread it around so that it is distributed evenly.


7. Bake for 35-40 minutes or until a toothpick comes out clean.


8. Allow cake to cool completely.


9. Decorate with icing sugar, rosemary and citrus.


10. Best served at room temperature.



For this recipe, I've used Phoeapolis Organics Extra-Virgin Olive Oil for its sustainable practices, quality, and rich flavour. To learn more about Phoeapolis, click the image below:


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