Italian Honey-Rosemary Apple Olive Oil Cake

Olive oil cakes have deep roots in Italian kitchens, where the oil lends a tender crumb without butter. Here, Honeycrisp apples, honey, and fresh rosemary meet ricotta for a fragrant bakery-style dessert.

Serves 8 · 25 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 7g protein
• 46g carbs
• 20g fat

Every recipe here is free to read.

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta
• 1 tsp vanilla extract
• 1 Tbsp lemon zest
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 medium Honeycrisp apples
• 1 tsp minced fresh rosemary
• 3 Tbsp honey
• 2 Tbsp powdered sugar

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a parchment circle.
2. 2In a large bowl whisk the olive oil and granulated sugar until slightly thickened, then whisk in the eggs one at a time until the mixture is pale and emulsified.
3. 3Beat in the ricotta, vanilla, and lemon zest until smooth and creamy with no large lumps of cheese remaining.
4. 4Whisk the flour, baking powder, and salt in a second bowl; fold the dry ingredients into the wet mixture gently until just combined and no flour pockets remain.
5. 5Peel, core, and thinly slice one apple; dice the second apple into small cubes. Fold the diced apple and minced rosemary into the batter.
6. 6Scrape the batter into the prepared pan and arrange the apple slices in a decorative spiral or shingled pattern on top, pressing them lightly into the surface.
7. 7Bake for 45 to 55 minutes until the cake is deep golden, the center springs back, and a tester inserted near the middle comes out clean or with a few moist crumbs.
8. 8Cool the cake in the pan on a rack for 15 minutes, then release the springform ring. While still warm, brush the top generously with honey so it soaks in and glistens.
9. 9Dust lightly with powdered sugar just before slicing and serve at room temperature; the cake keeps well covered for 3 days and tastes even better on day two.