Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (112 g) cake flour
• 2 tbsp (30g) baking powder
• 1 tsp (6g) fine sea salt
• 1/4 cup - 3 tbsp (110g) sour cream or plain yogurt
• 1/3 cup (80 mL) fresh orange juice
• 2 tbsp (10 g) orange zest
• 1 tsp (5 mL) orange flower water
• 1/2 tsp (2 mL) vanilla extract
• 2 tbsp (4 g) finely chopped fresh rosemary
• 6 large eggs
• 1 1/2 cups (300 g) sugar
• 3/4 cup (180 mL) Arom olive oil

Preparation

1. Preheat oven to 350ºF (176ºC).
2. Grease and flour a cake pan and set aside.
3. Sift dry ingredients into a large bowl and set aside.
4. In a small bowl, combine sour cream or yogurt, orange juice, zest, orange flower water, vanilla extract and rosemary. Set aside.
5. Beat eggs and sugar with electric mixer on medium-high speed until mixture is frothy and doubles in volume.
6. Gradually add sour cream mixture to mixture on medium speed.
7. Gently fold in dry ingredients with a spatula.
8. Pour in oil and stir in.
9. Transfer to pan and bake for 30 to 40 minutes.
10. Let cool in pan for 15 minutes.
11. Tap the pan and invert the cake onto a plate.
12. Sprinkle with powdered sugar.

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