Orange Rosemary Olive Oil Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 mini loaf cakes
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ¾ tsp kosher salt
  • 3 large eggs
  • 1 cup olive oil
  • ¾ cup whole milk
  • 1 tbsp and 1 tsp finely chopped rosemary
  • 2 tbsp grated orange zest
  • 4 ounces bittersweet chocolate chopped
  1. Preheat oven to 350F. Prepare 4 mini loaf pans by brushing them with olive oil & lining with parchment paper across the bottom & over the sides so there is a slight overhang on 2 of the 4 sides.
  2. In a large glass bowl, whisk together flours, baking powder & salt. Measure milk into a glass measuring cup & stir in orange zest.
  3. In the bowl of a stand mixer, beat olive oil & sugar for 2 minutes, then add eggs & beat on medium high speed for several minutes until blended, fluffy & light. Turn mixer down to medium & slowly add half the flour mixture, then slowly add the entire milk mixture, scraping down the bowl.
  4. On medium low speed, add the remaining flour mixture.
  5. On low, add rosemary and chocolate chunks unti incorporated.
  6. Divide batter evenly into 4 mini loaf pans (it will be approximately 1 cup of batter
  7. per pan).
  8. Bake in oven for 25-30 minutes or until dry in the center and golden brown around
  9. the edges. Serve & enjoy!
4 mini loaf pans
parchment paper
pastry brush
large glass bowl
measuring cup
KitchenAid stand mixer
Recipe by Public Lives, Secret Recipes at