Throw the ultimate holiday party with Atlanta designer Rhonda Peterson’s recipes

Orange Rosemary Olive Oil Cake

Photograph by Raftermen

Orange Rosemary Olive Oil Cake
Serves 8–10
1 cup fresh-squeezed orange juice
Zest of 1 orange
2 teaspoons finely chopped fresh rosemary leaves, divided, plus 2 fresh rosemary sprigs for garnish
1 teaspoon salt
3 large eggs, room temperature
1 ½ cups sugar
1 ¼ cups whole milk
¼ cup orange liqueur, rum, brandy, or whisky
1 cup extra-virgin olive oil, plus more for oiling pans
1 tablespoon lemon zest
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
6 tablespoons orange marmalade

Preheat oven to 350 degrees Fahrenheit. Oil 2 10-inch Bundt pans.

In a small saucepan, reduce the orange juice over medium heat to ¼ cup. Remove from heat, and add orange zest, 1 teaspoon chopped rosemary, and salt, stirring to combine. Let cool.

Using the paddle attachment of a standing mixer, beat the eggs on high for 1 minute or until frothy. Add the sugar, and beat until fluffy, then add milk, liqueur, olive oil, the reduced orange juice mixture, and lemon zest. Mix for 1 minute until well blended. Then add the flour, baking soda, and baking powder, and blend until smooth. (Note: The batter will appear very soupy. This is the way it’s supposed to look!)

Pour the mixture into the oiled cake pans, and bake for 45 minutes to an hour. Place the finished cakes on rack, and let cool for a few minutes. (You want to serve it slightly warm.)

Remove cakes from their pans, and place them on plates. Smooth 3 tablespoons of marmalade onto each cake. Sprinkle remaining 1 teaspoon rosemary evenly over the cakes. Garnish the center of each with 1 rosemary sprig.