1 cup fresh orange juice
1 teaspoon finely ground sea salt
3 large eggs, room temperature
2 cups granulated sugar
1 ½ cups extra virgin olive oil
1 ¼ cups whole milk
2 ounces orange liqueur, rum, brandy or whisky
1 tablespoon lemon zest
2 teaspoons fresh rosemary, finely chopped
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 grapefruits, zested and juiced
3 cara cara oranges, zested and juiced or 6 tangerines, zested and juiced
3 blood oranges, zested and juiced
1/2 lemon, juiced
2 tablespoons sugar
4oz creme fraiche
Preheat oven to 350 degrees F. oil two 10-inch round cake pans.
Reduce the orange juice over medium heat to ¼ cup. Add salt, stir and let cool. Lightly beat eggs with paddle attachment in standing mixer. Add sugar, olive oil, milk, liqueur, lemon zest, anise and 1 teaspoon of the rosemary. Mix for 1 minute until well blended. Sift together the flour, baking soda, baking powder. Mix the dry mixture into the wet mixture. Whisk until well blended. (Mixture will seem very thin) Pour half of the mixture into each buttered cake pan. Bake for 45 minutes.
Meanwhile, make the marmalade, in a medium saucepan, combine the three citrus juices and zests and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Turn heat down and allow to simmer for 15 minutes or until the juice has thickened to coat the back of a spoon. Remove from heat and allow to cool. Set aside for later.
Place on a rack to cool. Run a knife around the edges and place it on a plate. Pour marmalade over and allow to run down the sides of the cake. Cut into 8 pieces and serve with a dollop of creme fraiche.
Serves 8.
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