Miraflores Winery Olive Oil Cake

This moist, Tuscan-inspired cake combines the irresistible flavors of savory rosemary and aromatic orange zest.

Servings: one 9" cake

Cook Time: 1 hour

Pair With: the Miraflores Winery Botricelli or Black Muscat

Source: Recipe courtesy Chef Giovanni Gaudio; photo courtesy Collins Communications


2 eggs
1 cup sugar
1/2 cup extra virgin olive oil, plus extra for greasing pan
3/4 cup milk
1 tablespoon fresh rosemary, minced
Grated zest of 2 oranges, plus one orange sliced for garnish
1 cup unbleached, all-purpose flour, plus extra for pan
1/4 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Confectioners’ sugar for dusting
Berries and whipped cream/yogurt or orange slices, if desired.


Preheat oven to 350º F. Grease and flour a 9-inch spring form cake pan.

In a large bowl, whisk together eggs and granulated sugar until blended. Add olive oil, milk, rosemary and orange zest. Mix well. In another bowl, stir together the flour, cornmeal, baking powder, baking soda and salt. Add to the egg mixture, stirring just until blended. Do not over mix. Pour batter into prepared pan.

Bake until a toothpick inserted into the center comes out clean, 35-38 minutes. Cool completely on wire rack and place cake on a serving plate. Dust cake with confectioners’ sugar and cut into 10 slices. Garnish individual servings with fresh fruit and whipped cream or yogurt.

Recipe Courtesy Of


In the heart of the Sierra Foothills, acclaimed for interesting and historical places to visit, Miraflores is dedicated to helping write a new chapter in its history as a world-renowned viticulture area.