Instructions

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. Preheat 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. We filled each mold with the cake batter, and 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.