Orange and Rosemary Olive Oil Cake Recipe

Serves 6-8

Daughter Elizabeth shared this recipe with me today after we discussed the Blue Zone eating plan. I may make it for Ray’s upcoming birthday. The use of extra-virgin olive oil versus butter is what qualities this as a Blue Zone recipe. I will most likely use agave syrup or maple sugar as the sweetener since we don’t eat refined sugar. I think the hint of rosemary coupled with the orange flavor sounds delicious.

This is taken from Family: New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon, published by Prestel 2019.

Orange and Rosemary Olive Oil Cake


  • 1 cup (230 g) superfine sugar
  • Zest and juice of 2 small oranges
  • 2 tablespoons chopped rosemary leaves
  • 2 large eggs, beaten
  • 1 cup (250 g) Greek yogurt
  • 1 cup (250 ml) extra-virgin olive oil
  • 2 cups (250 g) self-rising flour
  • Confectioners’ sugar, to dust 


Orange: lemon or mandarin

Extra-virgin olive oil: light olive oil, macadamia oil, coconut oil


Preheat the oven to 325 ˚F (160 ˚C). Line a 9-inch (23 cm) springform pan with parchment paper. 

Add the sugar, orange zest, and rosemary to a bowl and, using your fingertips, rub everything together until the sugar is fragrant and damp. Add the eggs and whisk until pale and thick. Beat in the yogurt and orange juice, then gradually whisk in the olive oil. 

Sift the flour into a large bowl so it’s lovely and aerated. Slowly pour in the wet ingredients and, using a large spoon or spatula, gently fold everything together until just combined. Pour the batter into the prepared cake tin. 

Bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely. When cool and ready to eat, dust with confectioners’ sugar. 

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