Rosemary, Olive Oil and Orange Cake

cooking.nytimes.com

Sonya Terjanian

subheading: FOR THE CRYSTALLIZED ROSEMARY:

10 small rosemary sprigs, no more than 1 inch/3 centimeters each in size (see note)

1 egg white, lightly whisked

2 teaspoons granulated or superfine sugar (caster sugar)

subheading: FOR THE CAKE:

About 2 tablespoons/30 grams unsalted butter, softened, for greasing the pan

2 cups/240 grams all-purpose flour (plain flour), more to flour the pan

¾ cup/160 milliliters extra-virgin olive oil

½ cup plus 1 teaspoon/120 grams superfine sugar (caster sugar)

1 tablespoon finely grated orange zest (from about 1 ½ oranges)

1 ½ tablespoons/7 grams packed finely chopped rosemary leaves

2 large eggs

½ cup sour cream

2 teaspoons baking powder

¼ teaspoon salt

subheading: FOR THE ORANGE ICING:

1 ½ tablespoons freshly squeezed orange juice

2 ½ teaspoons freshly squeezed lemon juice

1 ¾ cups/175 grams sifted confectioners’ sugar, or 1 ½ cups/150 grams sifted icing sugar

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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