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Olive oil cake

This moist, crumbly cake straddles the line between savoury and sweet so well, there’s not much it can’t do!



  • 1/2 cup (120 ml) room temperature butter, plus more for greasing
  • 1 tablespoon (15 ml) rosemary leaves, whole
  • 3/4 cup (180 ml) polenta, plus more for dusting
  • 1 cup (240 ml) flour, sifted
  • 2 teaspoons (10 ml) baking powder
  • 1 teaspoon (5 ml) table salt
  • 1/2 cup (120 ml) extra virgin olive oil
  • 5 whole eggs + 2 egg yolks
  • 1 cup (240 ml) sugar
  • 2 tablespoons (30 ml) rosemary leaves, chopped


  1. Preheat oven to 350° F (175° C)
  2. Grease a 10-cup Bundt cake pan liberally with butter or olive oil. Sprinkle the whole rosemary leaves into the pan then dust the bottom and sides of the pan with polenta.
  3. In a bowl, mix the flour, polenta, baking powder, and salt. Set aside.
  4. In a second bowl, mix the olive oil, eggs, and yolks.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, four to five minutes.
  6. While the mixer is running, slowly add the egg mixture in stages until completely incorporated.
  7. Add the flour mixture and the chopped rosemary and mix until just incorporated.
  8. Scrape batter into the prepared tin.
  9. Bake until a toothpick inserted into the center comes out clean, roughly 50 minutes.
  10. Allow the cake to cool in the pan for 20 minutes, then invert it onto a serving plate.
  11. Slice and serve immediately. Enjoy! 

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