Rosemary Olive Oil Cake

This single-layer cake is perfect for a dessert buffet at your next holiday party.  The orange zest and chocolate lend a decadent yuletide flavor and the olive oil makes it incredibly moist. Store leftover slices in a sealed container up to 4 days.

Rosemary Infused Olive Oil

Mission Fig Aged Balsamic Vinegar

Ingredients

1 ½ cups flour
1 cup sugar
1 ½ tsp. baking powder
½ tsp salt
zest of 1 large orange, finely chopped
1 Tbsp rosemary leaves, finely chopped
3 large eggs
¾ cup Rosemary Olive Oil
2/3 cup milk
1 tsp. Mission Fig Balsamic Vinegar
1 cup semi-sweet chocolate chips

Preparation

1. Pre-heat oven to 350°. Grease and flour an 8” round cake pan and line with an 8” round piece of parchment
2. In a medium bowl mix together dry ingredients: flour, sugar, baking powder, salt, orange zest and minced rosemary
3. In a large bowl, whisk together eggs, milk, Rosemary Olive Oil, Mission Fig Balsamic Vinegar
4. Add dry ingredients, scoop by scoop into the wet, mixing gently and scraping down sides
5. Fold in chocolate chips
6. Pour into prepared pan and bake 35 minutes
7. Cool about 10 minutes and remove on to a wire rack
8. Mix together 1 Tbsp Rosemary Olive Oil and 1 Tbsp Mission Fig Balsamic Vinegar and baste over warm cake
9. When cake is fully cooled, dust with ¼ cup powdered sugar mixed with 1 Tbsp unsweetened cocoa powder