By cooking.nytimes.com

Rosemary, Olive Oil and Orange Cake

Ingredients

10 servings

10rosemary sprigs

small, no more than 1 inch/3 centimeters each in size

1egg white

lightly whisked

2 teaspoonsgranulated sugar

or superfine, caster sugar

2 tablespoonsunsalted butter

softened, for greasing the pan

2 cupsall-purpose flour

plain flour, more to flour the pan

¾ cupextra-virgin olive oil

½ cupsuperfine sugar

caster sugar

1 tablespoonorange zest

finely grated, from about 1 1/2 oranges

1 ½ tablespoonsrosemary leaves

packed, finely chopped

2eggs

large

½ cupsour cream

2 teaspoonsbaking powder

¼ teaspoonsalt

1 ½ tablespoonsorange juice

freshly squeezed

2 ½ teaspoonslemon juice

freshly squeezed

1 ¾ cupsconfectioners’ sugar

sifted, or 1 1/2 cups 150 grams sifted icing sugar

Instructions