What makes this recipe unique compared to a traditional classic chip cookie? These Chocolate Chip Cookies with Olive Oil put a healthier spin on a classic favorite by using oat flour and olive oil in place of traditional white flour and butter.

This simple swap boosts fiber and helps lower saturated fat, while still creating a soft, thick, satisfying cookie packed with rich chocolate flavor and that classic homemade feel. And don’t worry, my simple tips and tricks make sure your cookies don’t come out dry and crumbly, which can happen when using oat flour. Nor will they spread into a flat puddle because we used olive oil instead of butter.

Why You’ll Fall In Love With these Olive Oil Chocolate Chip Cookies

• These chocolate chip cookies use olive oil and oat flour to add fiber and lower saturated fat, but keep all the flavor and texture you love about classic chocolate chip cookies!
• Chocolate chip cookies using oat flour are also naturally gluten free (make sure to use certified gf oats) and can easily be made vegan with a few simple swaps.
• Make your own inexpensive oat flour at home simply by blending oats to a fine powder, keeping the recipe budget-friendly!
• A couple of simple recipe tips guarantee great results and avoid common complaints and problems when baking with olive oil and oat flour. No dry, crumbly texture, no overwhelming olive oil flavor, and a cookie that rises and holds its structure.

Basic Chocolate Chip Cookie Recipe Ingredients

Measure and mix your dry ingredients in a medium bowl and your wet ingredients in a larger bowl. (You’ll be adding the dry to the wet.)

Dry Ingredients

• 1 ¼ cups oat flour – you can purchase out flour at most markets, or easily make your own at home using oatmeal and a high speed blender or food processor. Make sure to see my oat flour tip below, if using a food processor!
• ¼ cup almond flour – I chose to add a bit of almond flour to avoid any dryness issues, improve texture (almond flour gives a more balanced crumb) and structure (oat flour lacks gluten so almond flour helps hold the cookie batter together).
• 1 tablespoon ground flaxseed – also called flax meal, helps control cookie spread and gives a small nutrition boost via a bit of extra fiber.
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Wet ingredients

• ⅓ cup olive oil – Make sure to use a mild cooking olive oil, not a drizzle olive oil that can be too peppery or overpowering.
• ½ cup brown sugar – using a combo of brown sugar and granulated sugar is standard in chocolate chip cookies, but while most recipes use equal parts, I used more brown sugar in the recipe to help prevent cookie spread and to hold onto more moisture.
• 2 tablespoon granulated sugar
• 1 egg + 1 yolk – we add an extra yolk to add a richer flavor to the cookie, since we skip the butter used in traditional chocolate chip cookies. The extra yolk also helps give the cookies a chewy center, tender crumb and enough structure to hold together.
• 2 teaspoon vanilla
• ¾ cup dark chocolate chips or chunks

OAt Flour Tip

If making your own oat flour using a food processor, it will likely need to be sifted for a lighter, finer texture. Either pass processed flour through a fine mesh strainer, or a flour sifter.

Step-by-Step Directions

Preheat and Seperate Ingredients

Begin by preheating the oven to 365 degrees Fahrenheit, which is the perfect temperature to help set a crispy outer crumby but a still chewy center.

Then mix the dry ingredients in a medium bowl and the wet ingredients in a large bowl.

Combine ingredients

Add the mixed dry cookie ingredients to the wet ingredient bowl and combine the two well. Gently fold in the chocolate chips or chunks (you can also chop up a baking bar).

let Rest & refrigerate!

The important next step is to let the cookie dough rest on the counter for about 10 minutes, and then refrigerate for at least 30 minutes! This helps the oat flour absorb the liquid and the dough to firm up, resulting in less cookie spread.

Bake Cookies

Once dough is chilled, form a high dollop of dough, about 30-35 grams each, on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread. Bake for 14 minutes.

Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing. 

Recipe Substitutions & Alterations

• Use dairy free chips and a vegan egg replacer or “flax egg” in the wet ingredients for a vegan version. To make the equivalent of one flax egg, add 1 tablespoon flax meal and 3 tablespoons of water to a small bowl and mix with a fork until fully combined. Set aside for 5 minutes to allow the flax egg to thicken before using it.
• Use either milk chocolate or dark chocolate chips, however the cookies will have a slightly higher sugar content than noted in the nutrition facts, if using milk chocolate. 
• Substitute canola oil for olive oil for a similar nutrition profile and taste and texture.

Important Recipe Tips & Tricks

For slightly fancier cookies, sprinkle with flaky salt right out of the oven.

To save money, grind your own oat flour in a high speed high power blender or food processor in under a minute.

The slightly higher bake time than traditional chocolate chip cookies is because olive oil based cookies often spread quickly. The 365 bake time helps set the edges faster before the dough spreads too much, resulting in crisp edges but a stilly chewy, gooey center.

Chill the dough for at least 30-45 minutes before forming cookies to help prevent excessive cookie spread.

Olive Oil Chocolate Chip Cookie Recipe FAQs

Storing Olive Oil Chocolate Chip Cookies

Cookies can be stored in an airtight container on the counter for up to 1 week. The cookies will get a bit crisper texture as the days pass, so if you want the soft chewy center, enjoy within a couple of days!

You can also freeze these cookies for up to 3 months. I like to let them cool and then freeze them in a single layer on a small sheet pan or cookie sheet before transferring to a freezer-safe bag. That way they don’t stick together during freezing. Allow cookies to thaw at room temp completely before eating.

More Delicious Dessert Recipes

• Warm Chai Bundt Cake
• Oatmeal Craisin Cookies
• The Best Olive Oil Cake
• Blackberry Crumble Cake
• Peach Puff Pastry Tarts with a light creamy topping

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Gooey Chocolate Chip Cookie Recipe (with Olive Oil & Oat Flour)

Chocolate chip cookies made with oat flour and olive oil for a softer, chewy texture with less saturated fat and added fiber. A better-for-you cookie that still tastes like the real thing.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 14 minutes minutes

Total Time 59 minutes minutes

Servings 16 cookies

Calories 162kcal

Author Andrea Howe

Cost $8

Equipment

• 1 rimmed baking sheet or 2 ¼ sheet trays

Ingredients

Dry Ingredients

• 1 ¼ cups oat flour
• ¼ cup almond flour
• 1 tablespoon flaxseed
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ⅓ cup extra virgin olive oil
• ½ cup brown sugar
• 2 tablespoon granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoon vanilla
• ½ cup dark chocolate chips or chunks

Instructions

• Preheat the oven to 365 degrees Fahrenheit.
• Mix dry ingredients in a medium bowl.
  1 ¼ cups oat flour, ¼ cup almond flour, 1 tablespoon flaxseed, ½ teaspoon baking soda, ½ teaspoon salt
• Mix wet ingredients in a large bowl.
  ⅓ cup extra virgin olive oil , ½ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg , 1 large egg yolk, 2 teaspoon vanilla
• Add dry ingredients to wet ingredients and mix well, then fold in the chocolate chunks or chips.
  ½ cup dark chocolate chips or chunks
• Let the cookie dough sit on the counter for 10 minutes, then chill in the refrigerator for at least 30 minutes.
• Remove dough from the fridge and form a high dollop of dough, about 30-35 grams each on a parchment lined baking tray, making sure to leave at least 2 inches between the cookie dough to allow for spread.
• Bake for 14 minutes.
• Remove from the oven and immediately sprinkle with flaky salt if desired. Allow to set for 5 minutes, then remove to a wire rack and allow to cool completely before storing.

Notes

Make sure to chill dough for at least 30 minutes before baking. This will help prevent the cookies from spreading too much. 

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 1mg

The post Healthy(ish) Chocolate Chip Cookie Recipe appeared first on Howe We Live.

Minestrone soup is a one pot wonder that packs in both flavor and nutrients, but it can sometimes be a little too light. So our version adds seared top sirloin beef to increase satiety in between meals.

The soup can also be made in the slow cooker for super busy days where you don’t have time to mind the stovetop. Include additional veggies or even a variety of beans depending on what you have on hand, this Italian classic is flexible for your individual tastes and preferences.

Why You’ll Love This Recipe For Minestrone Soup

• Higher in protein than traditional minestrone soup! Adding top sirloin turns this into a more balanced, satisfying meal that actually keeps you full.
• Easy one pot dinner that calls for simple, easy to source ingredients, easy prep and easy clean up.
• Loaded with vegetables and fiber. Beans, tomatoes, and vegetables make this a nutrient-dense soup that will help you meet your nutrition goals.
• Great for meal prep. It reheats well and tastes even better the next day.
• Flexible and forgiving. You can swap vegetables, beans, or pasta based on what you have, making this a casual, no hard steadfast rules recipe.

Traditional Minestrone Soup Recipe Ingredients

• 2 tablespoons cooking oil for searing the beef and veggies
• 1 pound top sirloin or beef chuck roast, cut into bite-sized ½-inch cubes
• ½ cup yellow onion, diced (~ ½ medium sized onion)
• 1 cup carrots, sliced (~ 2 medium carrots peeled and sliced into ½″ coins )
• 1 cup celery, sliced (~ 2-3 stalks of celery cut into 1″ slices)
• 3 cloves garlic, minced
• 1 can (15 ounces) diced tomatoes. May use Italian herbed, low sodium or even tomatoes with peppers. Make sure not to drain.
• 1 can (15 ounces) dark red kidney beans, drained and rinsed. Feel free to swap out to another bean you have on hand or prefer.
• 7 cups beef broth (use 6 cups for a thicker, stew-like consistency, and you may need to add another cup of broth when reheating)
• 1 teaspoon salt, plus more to taste
• Dried seasonings including 1 teaspoon dried basil, 1 teaspoon dried thyme and 1 dried bay leaf
• 1 cup ditalini or small shell pasta
• 1 cup zucchini, quartered and sliced (~1 medium)

How to Make Homemade Minestrone Soup

Sear Beef

Season the beef with a generous pinch of salt and pepper, and toss. Heat 1 tablespoon of neutral oil like canola or olive oil in a large Dutch oven or stainless pan over medium high heat. Add top sirloin pieces and sear the beef, tossing regularly until seared on all sides. Do not worry about cooking the beef through. Remove from the pan and set aside on a plate.

Add Vegetables

If needed, drain cooking liquid from the pot and add the remaining oil till warmed. Add the diced onions, carrots and celery to the pot, cooking for about 5 minutes, then add the diced garlic. Stir frequently till veggies are softer but still firm, and fragrant.

Add Remaining veggies, beans, beef and herbs & spices

Return the beef to the pot and add the tomatoes, kidney beans, broth, salt, basil, thyme, and bay leaf. Stir to combine.

Simmer then add Pasta and Zucchini

Bring to a boil before covering and bring the soup to a low simmer. Simmer for about 60 minutes or until the beef is tender. Add the pasta and zucchini, then cook for an additional 10 minutes or until the pasta is al dente and zucchini is fork tender.

Easy beef Minestrone Soup Variations

• Make it lower carb – Skip the pasta and add extra vegetables like zucchini, green beans, or cabbage.
• Use ground beef instead of sirloin – A more budget-friendly option—just brown and drain before adding.
• Swap the beans – Use cannellini, kidney beans, or chickpeas depending on what you have on hand.
• Add leafy greens – Stir in spinach or kale at the end for an easy nutrient boost.
• Use a different grain – Instead of pasta, try farro, barley, or even quinoa for a slightly different texture.
• Make it more brothy or more stew-like – Add extra broth for a lighter soup, or simmer longer for a thicker, heartier consistency.
• Boost the flavor – A splash of balsamic vinegar or a squeeze of lemon at the end brightens everything up.

How to Serve The Best Minestrone Soup Recipe

Top with freshly grated Parmesan
Adds richness and a salty finish that really brings the soup together.

Serve with crusty bread
Perfect for dipping and making the meal feel complete.

Pair with a simple salad
Something light and crisp balances the heartiness of the soup.

Finish with fresh herbs
Basil or parsley adds freshness and a pop of color.

Add a drizzle of olive oil
A small finishing drizzle enhances flavor and gives it that classic Italian feel.

Storing Italian Minestrone Soup

• Refrigerator: Store in an airtight container for up to 4–5 days. The flavors deepen over time, making leftovers even better.
• Freezer: Freeze for up to 3 months. For best texture, consider freezing without the pasta and adding it fresh when reheating.
• Reheating tips: Reheat on the stovetop or in the microwave. Add a splash of broth or water if the soup has thickened.

Recipe Tips and Tricks

1. The Sear is Key: Do not skip browning the beef. Those caramelized bits at the bottom of the pot add a massive amount of depth and “umami” flavor to the finished broth.
2. Uniform Veggies: Try to slice your carrots and celery to a similar thickness so they cook at the same rate and fit nicely on a soup spoon.
3. Pasta Choice: If you cannot find ditalini, look for Acini di Pepe or small elbow noodles to keep that classic minestrone look.
4. How to cook in a slow cooker: To prepare this in a slow cooker, sear the beef in a pan first for the best flavor, then place it in the slow cooker with all ingredients except the pasta and zucchini. Cook on low for 7 to 8 hours, then stir in the pasta and zucchini during the final 30 to 45 minutes of cooking or until the pasta is al dente.

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Italian Minestrone Soup

Course Dinner, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 381kcal

Author Andrea Howe

Cost $18

Equipment

• 1 Large Dutch Oven

Ingredients

• 2 tablespoon Olive oil
• 1 lb Top sirloin cut int ½" cubes
• 1 cup Carrots sliced into ½" circles
• 1 cup Celery sliced into 1" pieces
• 3 Garlic cloves minced
• 15 ounces Canned diced tomatoes
• 15 ounces Dark red kidney beans drained and rinsed
• 7 cups Beef broth add an additional cup for leftovers if needed
• 2 teaspoon Salt
• 1 teaspoon Dried basil
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 cup Ditalini pasta or other small pasta
• 1 cup Zucchini quartered and sliced into 1" pieces

Instructions

• Season the beef with salt and pepper. Heat 1tbsp of the oil in a large pot over medium-high heat and sear the beef until browned on all sides, then remove the beef and set aside. It does not need to be cooked through.
  2 tablespoon Olive oil, 1 lb Top sirloin
• Add the remaining 1 tablespoon of oil, and then add the onion, carrots, and celery to the pot and sauté for 5 minutes before adding the garlic.
  1 cup Carrots, 1 cup Celery, 3 Garlic cloves
• Return the beef to the pot and add the tomatoes, kidney beans, broth, salt, basil, thyme, and bay leaf. Stir to combine.
  15 ounces Canned diced tomatoes, 15 ounces Dark red kidney beans, 7 cups Beef broth, 2 teaspoon Salt, 1 teaspoon Dried basil, 1 teaspoon Dried thyme, 1 Bay leaf
• Bring to a boil before covering and bring the soup to a low simmer. Simmer for 60 minutes or until the beef is tender, up to 75 minutes.
• Add the pasta and zucchini, then cook for an additional 10 minutes, or until the pasta is al dente
  1 cup Ditalini pasta, 1 cup Zucchini
• Garnish with parsley and fresh parmesan cheese, if desired. Serve immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you plan on freezing this soup, I recommend leaving the pasta out and cooking it fresh when you reheat the soup later, as frozen pasta can become quite mushy. The broth and beef base will stay fresh in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 44g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 1994mg | Potassium: 1080mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3773IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 5mg

The post Homemade Minestrone Soup appeared first on Howe We Live.

This Orange and Lemon Olive Oil Cake might look pretty humble, but one bite reveals layers that are both comforting and refined. The flavor is clean and bright rather than super sweet, but texture is where olive oil cake really shines. It has a velvety crumb that just about melts on your tongue, and because oil stays liquid at room temperature, the crumb remains exceptionally moist and tender for days!

This simple olive oil cake is just as welcome on a breakfast or brunch table with coffee or espresso as it is as a light dessert served with an after dinner digestif. Serve it with the accompanying Sugary Nutty Topping or simply with a dusting of powdered sugar, alongside fresh berries and a dollop of whipped cream or coconut cream, or with a bit of fresh fruit.

Why You’ll Love this Oil Oil Cake Recipe

• A simple and straightforward recipe that is a true classic.
• Olive oil cakes retain their moisture longer than butter cakes
• Perfectly balanced flavors that aren’t overly sweet.
• Perfect for dessert or with morning coffee.

What Is Italian Olive Oil Cake?

Italian Olive Oil Cake is a simple, rustic-style cake that comes from southern regions of Italy where olive oil is more traditionally used than butter as the primary fat in baking. 

The ingredient list for Italian olive oil cake is typically straightforward as far as cakes go, but unlike heavily frosted layer cakes, this cake is simply decorated. It is commonly finished with a dusting of powdered sugar, chopped nuts, or a light citrus or liqueur glaze. 

The focus of an olive oil cake is on flavor and texture rather than decoration. The best olive oil cakes use a quality, flavorful extra virgin olive oil, giving the cake its signature moist crumb and subtly fruity somewhat peppery flavor.

Best Olive Oil Cake Recipe Ingredients 

I’ve split the ingredients into three sections. I suggest making the topping while the cake is baking. 

Dry Ingredients

• 2 cups all purpose flour
• 1 ¾ cup sugar
• 1.5 teaspoon fresh rosemary – finely chopped
• 1/ teaspoon baking soda
• ½ teaspoon baking powder
• 1.5 teaspoon kosher salt

Wet Ingredients

• 1.5 teaspoon each orange and lemon zest – freshly grated
• 3 large eggs
• 2 tablespoon orange juice
• 2 tablespoon lemon juice
• ¼ cup orange liqueur 
• 1.5 teaspoon vanilla extract
• ⅔ cup each olive oil and vegetable oil – Make sure you use a good tasting, quality olive oil. After all, it is the star of the show.
• 1 ¼ cup whole milk 

For Nutty Sugar Topping 

These recipe amounts will make more topping than needed, but save in an airtight container for up to 3 months in the fridge. This delicious mixture can be used on other baked goods, as an ice cream topping, mixed fresh fruit and yogurt, etc.

• ½ cup granulated sugar
• ¼ cup pistachios or almonds
• 1 orange, zested
• 1 sprig rosemary, chopped

How to Make Italian Olive Oil Cake

1. Step 1: Preheat the oven to 350 degrees f. Combine all dry ingredients in a medium mixing bowl.

2. Step 2: Combine all wet ingredients in a medium-large mixing bowl.

3. Step 3: Add the dry ingredients to the wet, and mix till all ingredients are well combined and incorporated. Some small lumps are fine, but all large lumps should be mixed in thoroughly.

4. Step 4: On a foil lined baking sheet, place the prepared baking pan that has been well greased with cooking spray. Pour the batter in the pan and to catch any drips that may seep out of the pan, wrap the tinfoil around the base of the pan. Bake in the 350 degree preheated oven for 55-75 minutes.

5. Step 5: While the cake bakes, make the nutty sugar topping. Add all ingredients to the bowl of a food processor.

6. Step 6: Pulse until all ingredients are finely chopped and mixed together. The finished mixture should resemble coarse sand and have a very fragrant aroma.

7. Step 7: Remove cake from the oven when done, and allow to cool for about 10-15 minutes before removing from the pan.

8. Step 8: Top with the sugar nutty mixture, gently pressing it into the cake to avoid it spilling all over. You will use about half of the mixture with plenty left over to enjoy as a topping on other desserts and baked goods.

Recipe Subs and Variations

• You can use all olive oil instead of the canola/olive oil mixture suggested in the recipe card.
• Feel free to experiment with different types of citrus. Cara Cara or Blood Oranges are a great option when in season. Grapefruit and lemon offer a slightly more bitter flavor that balances well with the sweet and savory profile of the cake. You can also experiment with almond extract, or even a splash of liqueur.
• Try out different herbs in place of rosemary. Herbs de Provence or thyme, especially lemon thyme,  are great savory subs. You can also try lemon balm, orange or lemon mint, or lavender.
• If you want to skip the nutty sugar topping, sprinkle the cake with a simple dusting of powdered sugar.

Tips & Tricks

• Rosemary leaves should be stripped from the stem before chopping.
• Make sure to place aluminum foil on the sheet pan and then wrap the foil around the bottom of the pan to prevent spillage.
• Use a high-walled cake pan if you don’t have a springform pan
• Oven temperatures vary greatly, so cooking time can vary quite a bit depending on your stove. Bake time can take anywhere from 55 minutes to 1 hour 15 minutes. Make sure to test regularly and don’t worry if your cake takes longer (my convection counter oven bakes much quicker than my standard oven for example).

How to Serve

Serve this olive oil cake with the sugary nut topping, a dusting of powder sugar, or even plain. You can also garnish with a spoonful of lightly sweetened yogurt, fresh berries, a drizzle of citrus glaze, or even a scattering of toasted nuts. 

How to Store Olive Oil Cake

This cake can be stored on the counter under a cake dome in cool temperatures, but I definitely suggest you refrigerate it in warmer temperatures. Cake can be stored for up to a week if kept cool and in an airtight container.

Cake can be frozen for up to 3 months. Tightly wrap in plastic wrap and foil, or in a freezer bag, and thaw at room temperature. If freezing, skip the sugar almond topping.

Leftover nut topping can be refrigerated in an airtight container for up to 3 months. Use in ice cream, yogurt, or fresh fruit.

Lemon Olive Oil Cake Recipe FAQs

More Delicious Dessert Recipes

• Chai Bundt Cake
• Ricotta Dessert Parfait
• Peach Puff Pastry Tarts
• Apple Crumble with Hazelnut topping

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Italian Olive Oil Cake Recipe

A deliciously moist citrus olive oil cake with a hint of rosemary and topped with a nutty pistachio sugar topping make this a perfect dessert for any special occasion, or to enjoy with morning coffee.

Course Dessert

Cuisine Mediterranean

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 379kcal

Author Andrea Howe

Cost $12

Equipment

• 9 inch Springform pan may use regular cake pan

Ingredients

For the cake – dry ingredients

• 2 cups All purpose flour
• 1 ¾ cups Granulated sugar
• 1.5 teaspoon Fresh rosemary finely chopped
• 1 teaspoon Baking soda
• ½ teaspoon Baking powder
• 1.5 teaspoon Kosher salt

For the cake – wet ingredients

• 1.5 teaspoon Orange zest
• 1.5 teaspoon Lemon zest
• 3 large Eggs
• 2 tablespoon Orange juice
• 2 tablespoon Lemon juice
• ¼ cup Orange liqueur
• 1.5 teaspoon Vanilla extract
• ⅔ cup Extra virgin Olive Oil
• ⅔ cup Vegetable oil
• 1 ¼ cup Whole milk

For nutty sugar topping (will make extra than needed)

• ½ cup Granulated sugar
• ¼ cup Pistachios or almonds
• 1 Orange zested
• 1 small sprig Rosemary leaves stripped from stem

Instructions

To make the olive oil cake

• Preheat the oven to 350 degrees. Prepare a 9” spring form pan by coating all sides and bottom with cooking oil, then place on a foil lined baking sheet.
• Mix dry ingredients in a medium bowl.
  2 cups All purpose flour, 1 ¾ cups Granulated sugar, 1.5 teaspoon Fresh rosemary, 1 teaspoon Baking soda, ½ teaspoon Baking powder, 1.5 teaspoon Kosher salt
• Mix wet ingredients in a large bowl.
  1.5 teaspoon Orange zest, 3 large Eggs, 2 tablespoon Orange juice, 2 tablespoon Lemon juice, ¼ cup Orange liqueur , 1.5 teaspoon Vanilla extract, ⅔ cup Extra virgin Olive Oil, ⅔ cup Vegetable oil , 1 ¼ cup Whole milk, 1.5 teaspoon Lemon zest
• Add dry ingredients to wet ingredients and mix well.
• Pour cake mix into springform pan and wrap tinfoil around the bottom of the pan to catch any spills that may leak out of the pan.
• Bake for 55-75 minutes until a toothpick comes out clean in the center. If the top of the olive oil cake starts to brown too much past 50 minutes, loosely cover with tinfoil while cake continues to bake.

To make the nutty sugar topping

• While cake is baking, add all ingredients for the nutty sugar topping into the bowl of a food processor. Pulse until all ingredients are finely chopped and mixed together. The finished mixture should resemble coarse sand and have a very fragrant aroma.
  ½ cup Granulated sugar, ¼ cup Pistachios, 1 small sprig Rosemary, 1 Orange
• Remove cake from the oven when done, and allow to cool for about 10-15 minutes before removing from the pan. Top with the sugar nutty mixture, gently pressing it into the cake to avoid it spilling all over. You will use about half of the mixture with plenty left over to enjoy as a topping on other desserts and baked goods.

Notes

Baking time can vary considerably depending on the oven. In a large oven it can take upwards of 70 minutes to be done, versus using a small countertop convection oven, it finishes in about 55 minutes. 

Recipe is adapted from the PBS show Now We’re Cooking 

Nutrition

Serving: 16slices | Calories: 379kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 321mg | Potassium: 102mg | Fiber: 1g | Sugar: 31g | Vitamin A: 114IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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