Bake at 350°   | 25 minutes   | Yield: Approx. 8 Servings

Ingredients for Cake: 

1 1/2 Cups of Flour

3/4 Cup of Half and Half

1/2 Cup of Olive Oil

1/3 Cup of a Mix of Orange Juice and Grand Marnier

3 Eggs

2 Teaspoons of Orange Zest

1/2 Teaspoon of Salt

3/4 Teaspoon of Baking Soda

Butter (For greasing the pan)

Ingredients for Glaze:

1 1/2 Cups of Powdered Sugar

1/8 Cup of Orange Juice

1/8 Cup of Half and Half

1 Teaspoon of Almond Extract

Rosemary for Garnish (You can finely chop a 1/2 Teaspoon or add small sprigs)

Directions: 

Combine flour, orange zest, salt, and baking soda in a medium bowl. Whisk until smooth.

Mix the eggs and olive oil with an electric mixer (hand is fine) until lightly blended. Add half and half and mixture of orange juice and Grand Marnier and lightly blend.  

Add half of the dry mixture to the wet mixture and lightly mix either on low or with a whisk. Add other half of dry mixture and repeat.

Grease 9" circular baking pan with butter and add batter.

Bake at 350° for approximately 25 minutes. Let cake cool and slice prior to adding glaze.

Mix glaze ingredients together with a whisk or electric mixer on low.

Pour over the slices of olive oil cake. Add rosemary garnish.

*If you want to make a lemon olive oil cake you can substitute the orange juice, orange zest and Grand Marnier with lemon juice, lemon zest and Limoncello.