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Orange-Rosemary Olive Oil Cake

This Orange-Rosemary Olive Oil Cake is a zesty way to try a new trend: baking with olive oil. The olive oil makes the cakes moist and provides a not-too-sweet flavor. This recipe makes four 6-inch loaves – perfect for sharing.

Orange-Rosemary Olive Oil Cake

Main ingredient

Olive Oil

Pairs well with

Whispering Angel Rose

Cook time

60 Minutes

Serving size

4 Loaves


  • 1 cup Unbleached All-Purpose Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 3/4 cup Cornmeal
  • 5 tsp finely minced Fresh Rosemary Leaves, plus more for garnish
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Sugar
  • ¼ cup Light Brown Sugar
  • 5 Large Whole Eggs
  • 1 1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 tsp Nielsen-Massey Orange Blossom Water

Quick Tip

Spread our Rose Petal Favols Preserve on top and have a glass of our Whispering Angel Rose for a delectable dessert!

Recipe Preparation

  1. Preheat oven to 350°F. Lightly coat four 6-inch mini loaf pans with nonstick cooking spray. Line the pans with a strip of parchment paper, leaving an overhang over the edges of the pan.
  2. In a bowl, whisk the flour, baking powder, salt, cornmeal, and chopped rosemary until combined. Set dry ingredients aside. In a small bowl, whisk the eggs, olive oil, vanilla extract and orange blossom water until smooth. Set liquid ingredients aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed of the mixer and slowly add the egg mixture until completely combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer and gently fold the flour mixture into the batter until evenly combined.
  4. Divide the batter evenly among the prepared pans. Garnish the tops of the loaves with rosemary sprigs, if desired. Bake until light golden brown and a toothpick inserted into the center comes out clean, 35-40 minutes. Place cake on a cooling rack and let cool until room temperature. Run a knife around the edges of the pan and remove the loaves. Serve immediately or store covered at room temperature for up to 3 days.
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