The last time I made Rosemary Simple Syrup it was strictly to make this cake! And oh boy, I would eat nothing but this cake forever in a perfect world. An olive oil cake has a hint of savory flavor and is just divine when you add a bit of sea salt, lemon and rosemary. And these figs are just fun to add! This cake is as pretty as it is delicious. So let’s make it!
Olive oil cakes are simple to make and this just has a bit of a twist. Before you get started, you will need to make this Rosemary Simple Syrup.
You can make this an hour or two before you get started baking your cake. That will give the simple syrup enough time to completely cool. Or you can make the syrup up to 2 weeks before baking the olive oil cake. Whatever is easiest for you!
As far as the rest of the supplies it’s fairly simple: lemon zest, sea salt, rosemary simple syrup and lots and lots of dairy! For the cake we’ll use milk and for the Rosemary Whipped Cream Cheese Frosting, we’ll need whipping cream and cream cheese.
Figs grow really well in Houston, which makes them an easy addition. But you certainly don’t have to add them. They are just a way to style the cake, so bluberries, strawberries or anything pretty will work.
Now let’s talk frosting. Olive oil cakes are quite delicious with no frosting at all! But I really wanted to do it up, so I created a frosting that was a bit savory and that tied in the rosemary flavor.
A regular cream cheese frosting can be lightened up with the addition of whipping cream. It’s perfect for summer recipes and makes this cream cheese frosting so light and airy!
Rosemary Olive Oil Cake with Whipped Cream Cheese Frosting
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/4 cup sugar
- 1/3 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons rosemary simple syrup
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- a sprinkle of sea salt and sugar
For the Frosting:
- 8 ounces cream cheese
- 1 1/2 cups whipping cream
- 2/3 cup white sugar
- 1 tablespoon vanilla extract
- 1/2 tablespoon rosemary simple syrup
- Preheat your oven to 350°F and grease and flour 2 springform pans.
- Add the eggs to a Kitchen-Aid Mixer and whip until foamy. (1-2 minutes)
- Add the sugar and continue to beat on high until fluffy. (around 3 minutes)
- Add the lemon zest, lemon juice, and rosemary simple syrup and reduce the mixer to medium. Just mix until incorporated.
- Add the olive oil and mix until blended.
- Add the baking powder and salt - but not the sea salt! And again, mix until blended.
- Now add the flour in small amounts continuing to blend.
- Last add the milk in small amounts at a time until all the ingredients are blended.
- Transfer your cake batter to the springform pans. Sprinkle with a bit of sugar and sea salt.
- Bake the cake for approximately 45 minutes or until golden brown. Rotate the cakes in the oven at about the 30 minute mark.
- To know when it's done, test the cake with a toothpick inserted in the center. When it comes out with just a few crumbs, it's ready!
- Allow the Rosemary Olive Oil Cake to cool completely before frosting.
To Make the Rosemary Whipped Cream Cheese Frosting:
- Add the cream cheese and sugar to a Kitchen-Aid Mixer and beat until fluffy.
- Slowly add the whipping cream beating as you go. Continue to beat until stiff peaks form.
- Add the rosemary simple syrup and vanilla extract and continue to beat until blended.
- Once the Rosemary Olive Oil Cake is cooled, top it with the Rosemary Whipped Cream Cheese Frosting and garnish with figs, blueberries, or fresh rosemary.
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