Pre-heat oven to 350 degrees and grease 2 10” round cake pans. In a non-reactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir and let cool. Lightly beat eggs for 1 minute until frothy. Add milk, sugar, olive oil, reduced orange juice, zest, anise and 1 tsp chopped rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda, and baking powder until well blended and smooth. Pour 1/2 the mixture into each oiled pan. Bake for 1 hour. Place on rack to cool. Slide a knife around the edges and removed cakes to individual plates. While the cakes are warm, spread 3 tbsp of marmalade on top of each cake, Sprinkle with rosemary, orange zest.
BONUS: Add sliced blood oranges and pistachios for color and texture.