Olive oil cake recipe// rosemary syrup recipe

Here is the recipe for the olive oil cakes I’ve been making as of late:

1 cup all purpose flour
1 tablespoon baking powder
4 eggs at room temperature
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
4 tablespoons marmalade of your choice
2 teaspoons nocino
3 teaspoons orange syrup

1/2 cup marmalade + 1/4 cup orange syrup + 1 teaspoon nocino for glaze.

Preheat the oven to 350 degrees. Sift the flour and the baking powder together in a bowl and set aside. In a large bowl, combine the eggs and the salt. Beat until foamy; gradually beat in the sugar. Gently fold in the flour and baking powder mixture. Stir in the marmalade, nocino, orange syrup, and olive oil just until incorporated. Do not overmix.

Pour into a 10″ springform pan and bake between 40 minutes and 1 hour, depending on your oven’s settings. Test to see if the cake is set by inserting a toothpick into the center. If the toothpick comes out clean, the cake has baked. Let cool completely on a wire rack, then unmold. Drizzle the nocino+ orange syrup+ marmalde glaze over the cake. Voila.

This is a modification of a recipe originally found in Sonoma: A Food And Wine Lovers’ Journey, by Jennifer Barry. Published by 10 Speed Press, 2003.

And here is the rosemary syrup recipe:

This is not the most precise recipe, since it’s a deviation from a another recipe using entirely different herbs. But, so far, it has worked well:

Pick over the rosemary and rinse in cold water.

Put 800 ml of water in a pan and bring to a boil. Add the rosemary to the pan of boiling water, cover and bring back to a boil. Take of the hear and allow to stand for 15 minutes. Pour through a jelly bag and leave to drip for an hour or so.

Set aside the strained juice. Bring another 800 ml of water to a boil, and add the rosemary and repeat the boiling process. Tip the mixture back into the jelly bag and this time leave to drain overnight.

The next day, combine both lots of strained juice and pour into a saucepan. Add the sugar and heat, stirring until dissolved. Boil for 2-3 minutes, then immediately pour into warm, sterilized bottles and secure with screw caps or corks.

Use within four months.

Recipe is a modification of a rosehip recipe found in the River Cottage Preserve Handbook by Pam Corbin, Bloomsbury, 2008.


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