Name: Blood Orange–Rosemary Olive Oil Cake
Yield: 10–12 servings
Ingredients: ⅔ cup extra-virgin olive oil, plus more for pan; ¾ cup (150 g) granulated sugar; ¼ cup (packed) rosemary leaves; 1 cup (125 g) all-purpose flour; ½ cup (63 g) whole wheat flour; 1 tsp. baking powder; ½ tsp. baking soda; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ½ tsp. vanilla extract; 4 large eggs; ¾ cup sour cream; 3 medium blood oranges or navel oranges, divided; 1 cup (200 g) granulated sugar; ½ cup heavy cream, room temperature; 1 Tbsp. fresh lemon juice; Kosher salt; 1 Cara Cara or navel orange; Flaky sea salt; A 9"-diameter springform pan

Blood OrangeRosemary Olive Oil Cake with caramel sauce being poured over and a plated slice.

Photograph by Doaa Elkady, Food Styling by Pearl Jones, Prop Styling by Gözde Eker

Two twists on a classic olive oil cake make this recipe something special. First, blitzing fresh rosemary and granulated sugar together in a blender creates a deeply fragrant green-tinted mixture that imbues the cake with pine-y, woodsy flavor. Secondly, spiking a simple caramel sauce with blood orange juice adds brightness and color that enhances every bite. Feel free to use the juice from navel or Valencia oranges if you can’t find blood oranges.

This cake’s tender crumb wants to soak up all the caramel drizzle, so wait to pour it over the top until right before serving. Letting the excess pool around the edges of the cake (use a platter with a lip to keep the sauce from spilling over!) and spooning any leftovers on individually plated slices is the move.