Rosemary Olive Oil Cake by Metropolitan Bakery
1. Preheat oven to 350° F. Brush a 2 ¾” x 10″ loaf pan with melted butter or nonstick spray and set aside.
2. In the bowl of an electric mixer with the whisk attachment, combine olive oil, sugar and eggs. Mix on low speed until blended then increase to medium speed. Mix until light and sugar is dissolved, about 3 minutes.
3. In a separate bowl whisk together the cake flour, baking soda, baking power, & salt. On medium low speed, alternately add flour mixture and cream in three additions. Mix until well blended. Stir in 2 teaspoons fresh, chopped rosemary, grated zest of 1 orange.
4. Pour batter into prepared pans. Place sprig of herb in the center of the batter to bake.Place cake in a preheated oven on the middle rack and bake for 45- 50 minutes, or until a toothpick inserted into the center comes out clean.
Combine ½ cup fresh orange juice and 1 tablespoon of sugar in a small saucepan over medium heat. Stir and bring to a simmer. Cook until reduced and slightly thickened. Brush top of cake with glaze.