Right after saying I wouldn't bake again, I was struck by the urge to create this super easy yet unforgettable cake. 
The combination of flavours is unusual, but it works! The olive oil and orange juice make for an incredibly moist and scrumptious crumb, while the rosemary adds a unique and unexpected, herby flavour to the cake to complement the tartness of the orange, and permeated throughout by dark chocolate chunks, which I had obtained at a flea market in Barcelona. If you're ever in Barcelona, do check out the small little flea market by the Santa Maria del Pi! It happens every Sunday I believe, and you might find a little stall selling artisanal chocolates; their dark chocolate with sea salt is divine! They also have some other flavours that piqued my interest but that I, ultimately, did not get, like the dark chocolate with peppers, or dried rosebuds.
Ingredients:
- 2.5 cups of self-raising flour
- 1.5 cups of orange juice
- 1 cup of extra virgin olive oil
- 3 eggs
- 0.5 tsp of salt
- 1.5 cups of white caster sugar
- Zest of an orange
- One and a half sliced oranges as a topping
- Powdered sugar + little bit of orange juice for the glaze
Method:
- Sift dry ingredients together and whisk wet ingredients together.
- Beat eggs one by one into wet ingredients
- Mix wet ingredients into dry ingredients.
- Line cake tin with baking paper and pour cake batter in.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Prepare the glaze, and once cake is cool enough (I didn't wait though, as always I'm far too impatient) and pour over the cake.
- Slice oranges and put over cake to decorate. Best eaten warm!
