Orange, Rosemary & Olive Oil Cake


  • 1 ¼ Cup of plain flour
  • 1 Cup golden caster sugar
  • 2 Eggs
  •  Cup Olive Branch extra virgin olive oil (plus extra for greasing)
     Zest and juice of one orange
  • 1 tbsp Finely chopped rosemary
  • 1 tsp Baking powder
  • ½ tsp Bicarbonate of soda


    • Preheat the oven to 170°C. Grease and line a loaf tin.

    • Sift together the flour, baking powder and bicarb and add ¾ cup of the sugar. Lightly beat the eggs with the olive oil, ½ the orange juice and zest, add to the dry ingredients and mix well. Fold in the rosemary until evenly distributed.
    • Bake for 30-35 minutes. While baking, mix together the remaining sugar and orange juice.
    • After removing the cake from the oven, while still in the tin, spread the sugar and juice mix over the top of the cake. Remove from the tin once cooled.

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