Tory Saks

Tasty Recipes

Rosemary Extra Virgin Olive Oil Cakes

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“Since it’s all about the olive oil, the better the quality, the better the cake.” -Nancy Silverton

We couldn’t agree more!

This is a slightly modified version of the original recipe by Nancy Silverton from The Mozza Cookbook.

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Rosemary Extra Virgin Olive Oil Cakes

Makes about 8 small cakes


  • 2 cups & 2 tablespoons unbleached all-purpose flour (or you could use pastry flour)
  • 1 ½ cups granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ soy milk (or whole milk/your favorite non-dairy milk)
  • 1 ½ cups Aqua et Oleum extra virgin finishing olive oil
  • 3 extra-large eggs
  • Grated zest of 1 blood orange (or citrus of your choice)
  • 2 tablespoons chopped fresh rosemary
  • Unflavored nonstick cooking spray or olive oil
Tory and Chef Joey in the kitchen getting ready to whip up another yummy dish featuring Aqua et Oleum’s premium extra virgin finishing olive oil.
Tory and Chef Joey in the kitchen getting ready to whip up another yummy dish featuring Aqua et Oleum’s premium extra virgin finishing olive oil.


  1. Sift flour, sugar, baking soda, and baking powder together into a large mixing bowl
  2. Combine the milk, olive oil, and eggs in a separate large bowl. Whisking the eggs to break up the yolks
  3. Create a well (like pasta) in the center of the dry ingredients and slowly pour the wet ingredients into the well, whisking to incorporate, until completed
  4. If you aren’t satisfied with the batter and it seems a little lumpy, pour through a fine strainer. If making ahead of time, refrigerate until ready to bake (in an airtight container)
  5. Pre-heat oven to 350°F and grease cake molds. You can also place these molds in the oven during the pre-heat process, however, we didn’t do this
  6. Zest the blood orange, chop up the rosemary, and stir into the mixture
  7. Fill each mold with the cake batter, we did three-quarters of the molds to let the batter rise.
  8. Put the molds on a baking sheet, bake until lightly browned, firm to touch, and then insert a toothpick into the center, and it comes out clean, about 25-30 minutes
  9. During this time feel free to make our pear compote, poached pear accompaniment (See poached pear/pear compote recipe!)
  10. Remove from oven, let cool, approx. 5 minutes
  11. Our cakes came right out, you may need to use a knife to loosen
  12. Cut the bottom of the cake off, if need be, and have fun plating and pairing. We plated with our pear compote and Aqua et Oleum’s premium finishing extra virgin olive oil. You can also add a dusting of powdered sugar, whipped cream, iced cream, or gelato. The sky is the limit! This is the fun part – now take a bite and enjoy this sinfully delicious creation.
Rosemary Extra Virgin Olive Oil Cakes
The rosemary extra virgin olive oil cakes are ready for some toppings and cooling after coming out of the oven.

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