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Herbes de Provence & Rose Olive Oil Cake

Print Recipe
Course Dessert
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 375 grams 3 cups unbleached all purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1.5 teaspoon flaky sea salt
  • 3 tsp herb de provence
  • 385 grams 2 cups sugar
  • 1/2 cup fresh grapefruit juice o.j. works too
  • 1.5 tsp rose water concentrate, like Nielson-Massey
  • 220 grams 1 cup good olive oil
  • 240 grams 1 cup buttermilk
  • 3 eggs
  • For Glaze
  • 125 grams 1 cup powdered sugar + more to thicken if needed
  • 2 Tablespoons grapefruit juice
  • 1/8-1/4 teaspoon rosewater to taste

Instructions

  • Heat oven to 350°F. Thoroughly grease your cake tin, most especially thoroughly if using a bundt pan.
  • In a mixing bowl whisk together the flour, baking powder, baking soda, salt, herb de provence, and sugar.
  • In a separate bowl whisk together the grapefruit juice, olive oil, buttermilk, rose water, and eggs.
  • Pour the wet ingredients into the dry and gently stir with a spoon to just combine, making sure to scrape the bottom. Do not overmix.
  • Pour the batter about 2/3 way up the sides of your cake tins or pan (will make about 3 small bundt cakes or 2-3 8″ layers depending on how thick you make them), and bake at 350°F for 30 minutes to an hour (depending on size of cakes). Cake should be a deep golden brown and a cake tester should come out clean when inserted. A few crumbs are fine; it just shouldn’t be wet or goopy.
  • Allow cakes to cool in their tins about 10 minutes, and then turn out onto a cooking rack to cool completely before icing.
  • Meanwhile whisk together your glaze. In a bowl whisk the juice and rosewater into the powdered sugar. Add sugar if you need to thicken it to get it to a pourable but quite thick consistency. Alternately, you can thin it with additional juice or cream as needed. Spoon the glaze over your cake. And enjoy!