With a rich flavor and wealth of antioxidants and healthy fats, olive oil is a go-to in savory dishes from pastas to vinaigrettes. And, as this traditional Italian olive oil cake proves, it’s just as good in desserts. The robust, citrusy flavor of our single-source extra virgin olive oil pairs beautifully with fresh rosemary and orange zest, and a silky dark chocolate ganache makes the finished product absolutely exquisite.
Yield: 1 Bundt or 9-inch round cake
Active Time: 15 minutes
Total Time: 1 hour and 20 minutes
For the cake:
1 1/2 cups gluten-free all-purpose flour
1 cup organic unbleached sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon finely chopped rosemary needles
1/4 teaspoon large-flake sea salt
2 large eggs
3/4 cup whole milk
1/2 cup extra virgin olive oil
Zest of 1 orange
For the dark chocolate ganache:
3 ounces dark chocolate, chopped
2 tablespoons butter
1/2 cup heavy cream
Preheat oven to 350 degrees and spray a standard Bundt or 9-inch round cake pan with nonstick spray.
Make the cake
In a large bowl, whisk together flour, sugar, baking soda, baking powder, rosemary, and salt.
In a small bowl, beat eggs, then whisk in milk, olive oil, and orange zest. Add wet ingredients into the dry ingredients and stir until they just come together as a smooth batter.
Pour batter into prepared cake pan and bake until golden and a tester inserted into the center comes out dry, about 50 minutes.
Let cake cool before removing from pan.
Make the ganache
Melt chocolate in a heat-proof bowl set over a pot of boiling water. Remove from heat and stir in butter and cream. Drizzle over top of cake and let set.
Photo credit: Alicia Cho
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