- 1 1/2 chopped rosemary
- 3 large eggs
- 1 cup sugar
- 3/4 cup Gettysburg Olive Oil Co. Rosemary EVOO
- 2/3 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 1/2 cup flower
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 350 and line a 8 inch round cake pan with parchment paper and spray edges with baking spray.
In a large bowl whisk all dry ingredients together. Add rosemary and orange zest and whisk again.
Add all wet ingredients and whisk until combined (batter will be soupy).
Pour batter into the 8 inch baking pan and bake for 30-35 minutes.
When done in the oven let cool 15 minutes and then brush with rosemary EVOO and let cool for an hour.
Serve at room temperature and dust with powdered sugar.