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Parve
Easy
1 Hour
Diets 
26-centimeter/10 and 1/4-inch loose-bottomed cake pan, greased and lined
3 large/US extra-large eggs
pinch of Tuscanini Sea Salt
5 tablespoons orange blossom honey (or your favourite type)
1 tablespoon finely chopped rosemary
75 milliliters/1/3 cup Tuscanini Olive Oil
grated zest and juice of 2 oranges
300 grams/2 and 1/4 cups Italian 00 flour, such as Tuscanini
1 tablespoon Haddar Baking Powder
icing/confectioners’ sugar, such as Gefen, for dusting
orange slices (optional)
rosemary sprigs (optional)
Preheat the oven to 190 degrees Celsius/170 degrees Celsius fan/375 degrees Fahrenheit/Gas 5.
Mix the eggs and salt together with a whisk until thickened. Add the honey, rosemary, oil and orange zest and juice and mix well. Add the flour and baking powder and stir well until blended.
Spoon the mixture into the prepared pan and bake for 35 minutes until a skewer comes out clean when inserted in the center.
Leave to cool in the pan for five minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar to finish and decorate with orange slices and rosemary sprigs, if liked.
From Dolci Italiani: Desserts, Cakes, and Other Sweet Bakes from Italy
By Ursula Ferrigno, Published by Ryland Peters and Small
Photography by Clare Winfield © Ryland Peters and Small 2025
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