Rose-Shaped Heart Healthy Olive Oil Cake

Rose-Shaped Heart Healthy Orange Olive Oil Cake
Rosemary and Toasted Almonds

For my upcoming heart-healthy picnic by the sea I was looking for a dessert that was very tasty, would travel well, and be cholesterol free and good for the heart. Mario Batali has a divine olive oil and orange cake, but alas, it is made with whole eggs. Here, I tweak his recipe and substitute three tablespoons egg white plus one tablespoon olive oil for each whole egg. I add ground flaxseed, fresh rosemary for its antioxidant and anti-inflammatory benefits, and toasted slivered almonds which are full of vitamin E, plant sterols, fiber, and heart-healthy fats.

Heart Healthy Orange Olive Oil Cake Recipe

Remove zest from three large oranges.

Combine zest, juice from one orange, 1/3 c. extra virgin olive oil, and 1 1/2 t. of chopped fresh rosemary. Set aside.

The key to a great tasting cake is to use a great tasting olive oil, one that you wouldn’t mind drinking! Just like wine, it must be drinkable if you are going to cook with it and make it the star of the recipe. We were introduced to California Olive Ranch at last year’s Foodbuzz Festival olive oil tasting seminar. It has been our favorite ever since.

Sift together 1 1/4 c. bread flour and 1 T. baking powder.

In a large mixing bowl beat 3/4 c. egg whites, 1/4 c. olive oil, and 1/2 t. salt until frothy.

Slowly add 1 c. sugar while continuing to mix. Add 1 T. ground flaxseed.

Then gradually add flour mixture.

Spoon orange mixture into the flour mixture.

Pour into greased baking pan molds.

Add toasted slivered almonds.

Bake at 350° for 20 to 25 minutes in a NordicWare Bouquet Pan.

The pan has three different flower patterns – sunflower, daisy, and rose in six 1 cup cavities.

Rose patterned heart healthy orange olive oil cake!

I cut parchment paper with these cute jagged edge scissors,
and wrapped the cakes in the paper tied with raffia.

They travelled very well.

Elegant Heart Healthy Picnic by the Sea
Come see what else I served at the picnic here!

17 thoughts on “Rose-Shaped Heart Healthy Olive Oil Cake”

  1. I use olive oil in my vegan chocolate cake recipe. I am not vegan, but it is a simple, flavorful, more heart friendly cake. No egg either, the rise comes from vinegar and baking soda. It is so moist, and you would never know it was olive oil NOT butter. I can’t wait to try this recipe. The orange and rosemary sounds wonderful.

  2. I’m on a naturally flavored Orange Olive Oil kick! Recently I baked Chocolate Orange Olive Oil cookies. And a pumpkin bread recipe with Orange Olive Oil. I appreciate the simplicity of using the brightly flavored, co-pressed (fruit/herb pressed simultaneously with olives at the mill) oils. Yum! Thanks for your post and beautiful images.

  3. These cakes look amazing. We had an olive oil cake at a local restaurant recently and both my wife and I said that it was one of the best cakes we had ever had. We haven’t been hunting for a recipe but when a good one comes along…

    I’m not sure when we will make this but we surely will!


  4. Your cakes are beautiful! And I love the concept of using olive and making it healthy! I’m all about healthy/vegetarian cooking. Also did you get your rose bunt cake molds from Williams & Sonoma? I have a large rose-bunt cake mold from them and I love it!

  5. I have used flax seeds in bread, but never as a substitute for fat in making a dessert. To be honest, I am a bit scared. I must look at what you made and gather some courage. Beautiful, as always.

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