If any of you are following me on Instagram, you’d know that I’m experiencing a woody herb obsession. It’s something to do with winter, cold nights and frosty mornings, slow roasting and baking whilst sipping a glass of wine.
Differing from soft-stemmed herbs such as parsley, coriander and basil (from which the entire plant is edible), woody herbs include the much-loved rosemary, sage, lavender, oregano and thyme.
As the name suggests, the stems of woody herbs are hard, fibrous and often inedible (think rosemary). As a general rule, they’re better in cooked dishes, finely chopped, bruised in a mortar and pestle, fried until crispy (think sage. JUST DO IT) or infused into oil.
The robust nature of woody herbs makes them wonderful for savoury applications such as a classic meat stuffing or slow cooked meal. However, they’re also delicious in Mediterranean-inspired desserts when combined with delicately sweet ingredients such as citrus fruit, nuts, stone fruit and glossy olive oil. To me, it’s a little bit like the flavour profile of a cheese board in the semblance of a traditional dessert. Sweet with savoury notes. Perfect for those of us with dwindling sweet tooths.
Like my recent recipe for lemon thyme ice cream sandwiches, this cake offers beautifully herbal, woody and savoury notes alongside the sweetness of citrus and olive oil. It’s perfect when eaten with coffee and a big dollop of double cream.
Olive Oil, Rosemary and Citrus Cake
- 2 cups plain flour (I used gluten-free)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 cups white caster sugar
- 2 tsp fresh rosemary leaves, chopped
- 1 1/2 cups (375ml) extra virgin olive oil
- 2 tsp ground anise (Spanish anise seed, not star anise. Substitute fennel seeds)
- 1 tbsp mixed orange and lemon zest, finely grated*
- 1 cup mixed orange and lemon juice*
- 1 tsp fine sea salt
- 3 large eggs, at room temperature
- 1 1/4 cups (315ml) whole milk
- 1/4 cup orange liqueur (eg. Cointreau, substitute brandy)
*I used 2 medium oranges and 1 small lemon to extract 1 cup of juice.
- 4 tbsp citrus marmalade, preferably without peel
- icing sugar, optional
- fresh rosemary sprigs and/or edible flowers
Grease and line a 24cm spring-form cake pan, then set aside. Preheat oven to 180 degrees C (350 degrees f).
In a nonreactive saucepan, reduce the citrus juice over medium heat to 1/4 cup. Add the salt, mix well and allow to cool.
Lightly beat the eggs in a large bowl until frothy. Add the milk, sugar, liqueur, olive oil, reduced (and cooled) citrus juice, zest, ground anise and half of the fresh rosemary (the other tsp will be used for glazing the cake). Mix well.
Sift in the flour, baking soda and baking powder. Mix until you achieve a smooth, even batter.
Pour the mixture into your prepared cake pan. Bake for 1 hour or until the cake is risen and golden (a skewer inserted into the centre should have only a few moist crumbs attached. Cover the cake with foil three-quarters of the way through cooking if it is browning too quickly. The cake will crack, it’s pretty much inedible so don’t worry!).
Place the cake onto a wire rack. While the cake is still warm, heat the marmalade until runny and incorporate the leftover chopped rosemary.Gently pour over the cake, using a spoon to smooth out any clumps. Allow to cool completely, then turn out onto a plate. Dust with icing sugar and top with rosemary sprigs.