Sicilian Almond Rosemary Olive Oil Cake

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo
 Ingredients:
  • 1/3 cup MOV Rosemary Olive Oil or infuse it yourself
  • Zest of 1 orange cut into large strips
  • 2 springs rosemary* (to infuse and/or for garnish)
  • 1 teaspoon NHHS Whole Peppercorns
  • 1 ¾ cups almond flour
  • 1 tablespoon coconut flour
  • Choice of the following:
  • 1-1/4 cup monk fruit sweetener or 1-1/4 cup sugar
  • 1-1/2 teaspoons NHHS Sea Salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking power
  • 1 teaspoon NHHS Ground Allspice
  • 1-1/4 cups full-fat canned unsweetened coconut milk or 1-1/4 cups light or heavy cream
  •  3 large eggs
  • 1 teaspoon Almond Extract
  • 1/4 cup orange juice (from zested orange)
  • 1 cup fresh, frozen or dried unsweetened cranberries
  • Garnish: rosemary sprig and small edible flowers
Directions:
Preheat oven to 350 degrees F.  Spray a 9-in round springform cake pan with olive oil and line with parchment.

In a small saucepan, combine Rosemary olive oil, orange zest and peppercorns. Bring to simmer over low heat. Simmer for 10 minutes and let cool and strain. *Or add a rosemary sprig to olive oil.

In large bowl, mix the dry ingredients- almond flour, coconut flour, monk fruit or sugar, salt, baking soda, baking powder, and allspice.  In a separate bowl, whisk together coconut milk or cream, almond extract, and orange juice.

Add the cooled and strained olive oil to the egg mixture. Then add the wet ingredients to the dried ingredients, until combined.  Then, fold in cranberries.  

Pour battered into prepared cake pan and bake for 45 minutes.

Cover with foil and cook for an additional 20-30 minutes. Cake should be golden brown and a toothpick inserted comes out clean.

Cool for at least 30 minutes and remove from pan by running a knife around the edges and carefully removing the ring.

​Garnish with rosemary sprigs and edible flowers. Slice and serve - delicious with ice cream.
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​​​Enjoy!