Rosemary and Olive Oil Cake with Fresh Blackberries, Caramel Drizzle and Chantilly Cream


Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
Illustration by Bambi Edlund

Note: An easy way to gauge when you’ve reduced a liquid to the specified amount is to use water and a wooden spoon as a guide. Fill a pan with water equal to the amount of liquid needed after reduction. Place the handle of a clean wooden spoon on the bottom of the pan. At the top of the watermark, make a notch in the handle with a sharp paring knife and discard the water. Place the spoon handle in the reducing liquid periodically. When the liquid is level with the notch, you’ve got the specified amount!


Rosemary and Olive Oil Cake with Fresh Blackberries, Caramel Drizzle and Chantilly Cream


For 8 Person(s)


  • 1 pt. fresh blackberries or strawberries
  • 1 cups sugar, divided
  • 3 tablespoons sugar, divided
  • 1/2 cups freshly squeezed orange juice
  • 1 cups all-purpose flour
  • 1/4 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/2 teaspoons kosher salt
  • 3 large eggs, separated, at room temperature
  • 3/4 cups Texas Olive Ranch extra-virgin olive oil, plus extra for oiling the pan
  • 3/4 cups whole milk
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons orange zest
  • 1 1/2 teaspoons minced fresh rosemary leaves
  • Good quality orange marmalade, at room temperature
  • Caramel Drizzle for serving
  • Chantilly Cream for serving
  • Rosemary sprigs and reserved blackberries, to garnish

Rosemary and Olive Oil Cake with Fresh Blackberries, Caramel Drizzle and Chantilly Cream Directions

  1. The day before you will serve the cake, place the blackberries in a bowl. Pick out 20 perfect berries for garnishing the cake servings and refrigerate them. If you are using strawberries, remove the leafy tops and slice the berries. Scatter 3 T. of sugar over the berries and smash them to release some of their juices, but don’t completely puree them. Cover them, and refrigerate overnight. Make the Caramel Drizzle in advance, as well, but don’t make the Chantilly Cream until just before serving the cake.
  2. Preheat the oven to 350°. Lightly oil the bottom of a 9-inch cake pan. Line the bottom of the pan with a parchment paper circle, then oil the parchment paper and sides of the pan with olive oil and set aside.
  3. Place the orange juice in a small saucepan over medium heat and reduce the juice to ¼ cup (see note).
  4. Combine the flour, baking powder, baking soda and salt in a bowl, blend well and set aside. In the bowl of an electric mixer, combine the egg yolks and ¾ c. of the sugar. Beat until the mixture is fluffy and light lemon yellow in color—about 5 minutes—stopping to scrape down the sides of the bowl occasionally. Add the olive oil and reduced orange juice to the egg mixture and beat to blend well.
  5. Combine the milk, citrus zests and rosemary. Add the milk mixture and flour mixture to the egg mixture in 3 alternating additions each—beginning with the milk mixture and ending with the flour mixture—beating just to blend and scraping down the sides of the bowl after each addition.
  6. In a separate, clean, electric mixer bowl, beat the egg whites until they begin to froth. Then, with mixer running, add the remaining ¼ c. of sugar to the bowl. Beat until medium peaks form.
  7. Add about one third of the beaten whites to the batter, and fold in gently but thoroughly. Fold in the remaining whites gently, blending well. Be sure that there are no striations or blobs of unblended egg white in the batter. Better to slightly over-blend than under-blend in this case—those unblended whites would puff up like little patches of white soufflé in your cake!
  8. Turn the batter out into the prepared cake pan and gently rap the pan on the work surface a couple of times to remove any air bubbles. Bake for about 35 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean. While the cake is baking, make the Chantilly Cream.
  9. Remove the cake from the oven and cool it in the pan on a wire rack for 10 minutes. Run a thin, sharp knife around the edges of the pan to loosen the cake, then invert it onto a serving platter. Gently peel off the parchment paper round. Using a pastry brush, glaze the top of the cake liberally with the orange marmalade. Allow the cake to cool completely before serving.
  10. To serve, cut the cake into wedges. Drizzle each slice with Caramel Drizzle, allowing some to run onto the plate. Top each slice with a portion of the berries and syrup, and plop a large dollop of the Chantilly Cream over the berries. Garnish each serving with a couple of the reserved whole berries and a rosemary sprig. Enjoy!

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