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Loading...A fragrant, rustic Italian olive oil cake perfumed with fresh rosemary and bright Sicilian blood orange, finished with a cloud of sweet whipped ricotta, jewel-like citrus segments, and a drizzle of honey. The olive oil keeps the crumb tender and moist for days, while the herbal-citrus balance makes it feel both homey and elegant.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 56 gCarbs
- 1 gFiber
- 35 gSugar
- 8 gProtein
- 240 mgSodium
- 140 mgPotassium
- 110 mgCalcium
- 1.8 mgIron
- 12 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the cake
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 3/4 cup (170 ml) mild extra-virgin olive oil
- 3/4 cup (180 ml) whole milk
- 2 tbsp blood orange zest (from 2 to 3 oranges)
- 1/4 cup (60 ml) fresh blood orange juice
- 1 tbsp finely chopped fresh rosemary leaves
- 1 tsp vanilla extract
For the whipped ricotta
- 1 cup (240 g) whole-milk ricotta, drained
- 1/2 cup (120 ml) cold heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
For the topping
- 2 blood oranges, peeled and segmented
- 2 tbsp honey, warmed
- Powdered sugar, for dusting
- Small fresh rosemary sprigs
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line the bottom with parchment paper, and dust the sides with a light coating of flour.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined and aerated.
- In a separate medium bowl, whisk the eggs, olive oil, milk, blood orange zest, blood orange juice, chopped rosemary, and vanilla until smooth and slightly emulsified, about 30 seconds.
- Pour the wet mixture into the dry ingredients and fold gently with a silicone spatula until just combined and no streaks of flour remain; do not overmix. The batter will be thin and glossy.
- Pour the batter into the prepared pan, tap once on the counter to release air bubbles, and bake on the middle rack for 35 to 40 minutes, until the top is deep golden, springs back when lightly pressed, and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack, peel off the parchment, and let it cool completely to room temperature.
- While the cake cools, make the whipped ricotta: blend the drained ricotta in a food processor for 60 seconds until silky. Add the cold heavy cream, powdered sugar, vanilla, and salt, and pulse until soft, pillowy peaks form. Transfer to a bowl and chill until ready to use.
- Spread or pipe the whipped ricotta generously over the cooled cake, letting it cascade slightly toward the edges. Arrange the blood orange segments in a loose ring on top, drizzle with warm honey, dust with powdered sugar, and tuck small rosemary sprigs around the fruit.
- Slice with a thin, sharp knife and serve at room temperature. The cake keeps in an airtight container at room temperature for up to 2 days; store the whipped ricotta separately and add just before serving.
Cook’s Notes
- Use a mild, buttery extra-virgin olive oil rather than a peppery one; aggressive oils will dominate the citrus and rosemary.
- Drain the ricotta in a fine-mesh sieve lined with cheesecloth for 30 minutes so the whipped topping holds stiff, stable peaks.
- For a deeper rosemary aroma, gently warm the milk with one whole rosemary sprig for 10 minutes, then strain and cool before adding to the batter.
- Blood oranges range from very tart to quite sweet; taste the juice first and, if needed, add an extra tablespoon of sugar to the batter.
- The cake tastes even better on day two, once the olive oil has mellowed and the rosemary has fully infused the crumb.
