Olive Oil Cake Recipe

This Olive Oil Cake recipe combines extra virgin olive oil, polenta, fresh rosemary, and butter to create a moist, tender cake with a wonderfully balanced flavour profile. Featured on Dine Your Sign, this rustic yet elegant dessert celebrates the earthy, thoughtful nature of Virgo through simple ingredients transformed into something truly memorable. Perfect for afternoon tea, brunch gatherings, or a light dessert, this cake delivers comforting flavours with refined sophistication.

The Inspiration

On Dine Your Sign, host Siobhan Detkavich crafts dishes inspired by the characteristics and personality traits associated with each zodiac sign. Virgo, an Earth sign ruled by Mercury, is known for appreciating quality ingredients, thoughtful preparation, and understated elegance.

Extra virgin olive oil is a natural choice for a Virgo-inspired recipe. Revered throughout Mediterranean cuisine for centuries, olive oil provides richness, moisture, and depth while allowing other ingredients to shine. In this cake, it works harmoniously with fragrant rosemary and rustic polenta to create a dessert that feels both comforting and sophisticated.

Ingredients

• ½ cup (120 ml) room temperature butter, plus more for greasing
• 1 tablespoon (15 ml) rosemary leaves, whole
• ¾ cup (180 ml) polenta, plus more for dusting
• 1 cup (240 ml) flour, sifted
• 2 teaspoons (10 ml) baking powder
• 1 teaspoon (5 ml) table salt
• ½ cup (120 ml) extra virgin olive oil
• 5 whole eggs + 2 egg yolks
• 1 cup (240 ml) sugar
• 2 tablespoons (30 ml) rosemary leaves, chopped

Method

• Preheat oven to 350 F (175 C)
• Grease a 10 cup (2.5 L) Bundt cake pan liberally with butter or olive oil. Sprinkle the whole rosemary leaves into the pan then dust the bottom and sides of the pan with polenta.
• In a bowl, mix the flour, polenta, baking powder, and salt. Set aside.
• In a second bowl, mix the olive oil, eggs, and yolks.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, 4-5 minutes.
• While the mixer is running, slowly add the egg mixture in stages until completely incorporated.
• Add the flour mixture and the chopped rosemary and mix until just incorporated.
• Scrape batter into the prepared tin.
• Bake until a toothpick inserted into the centre comes out clean, roughly 50 minutes.
• Allow the cake to cool in the pan for 20 minutes, then invert onto a serving plate.
• Slice and serve immediately.

Serving Suggestions

This Olive Oil Cake is wonderfully versatile and can be served throughout the day. For breakfast or brunch, enjoy a slice alongside freshly brewed coffee, cappuccino, or herbal tea. The subtle rosemary notes pair particularly well with citrus-based beverages and light morning fare.

For afternoon gatherings, serve the cake with fresh berries, seasonal fruit, or a dollop of lightly whipped cream. The moist texture and balanced sweetness make it an elegant accompaniment to tea service or casual entertaining.

As a dessert, this cake shines when paired with roasted fruit, honey, or a scoop of vanilla gelato. Its savoury undertones create a sophisticated contrast that appeals to guests looking for something less sugary than traditional cakes.

For holiday entertaining or special occasions, arrange slices on a decorative platter and garnish with fresh rosemary sprigs. The cake’s rustic beauty and aromatic flavour make it a memorable centrepiece for gatherings.

Final Thoughts

This Olive Oil Cake recipe is a celebration of simplicity, quality ingredients, and timeless baking traditions. Combining extra virgin olive oil, polenta, rosemary, eggs, and butter, it creates a dessert that is moist, flavourful, and beautifully balanced.

Inspired by Virgo on Dine Your Sign, this cake reflects the Earth sign’s appreciation for thoughtful craftsmanship and understated elegance. Every ingredient serves a purpose, creating a dessert that feels both comforting and refined.

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