Life is expensive. For those with a bit of disposable cash, so is olive oil. So, what could you do with the most expensive olive oil? Let them bake cake. This is a recipe for olive oil cake that is sure to become your latest obsession.
When it comes to great desserts, nothing replaces cake, except, maybe olive oil cake. Olive oil takes cake to a whole new level; it’s healthier, but also rich with savory notes. This dessert is elegant and sophisticated without being too complicated. Olive oil is always in season too, so it’s a year-round cake. Additionally it’s perfect for any time of day, beit breakfast, afternoon tea, or dinner, and every occassion in between.
Ingredients For The Olive Oil Cake
1 1/2 cups cake flour
1 cup granulated sugar
1/2 cup almond flour (or finely ground almonds)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
3/4 cup extra virgin olive oil
3/4 cup milk (whole or 2%)
Zest of 1 lemon (about 1 tablespoon)
Zest of 1 orange (about 1 tablespoon)
1/4 cup fresh orange juice
1 teaspoon vanilla extract
Powdered sugar, for dusting
Fresh berries or whipped cream, for serving
Directions For The Olive Oil Cake
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and dust it lightly with flour, tapping out any excess flour.
In a large mixing bowl, whisk together the cake flour, almond flour, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk together the eggs and granulated sugar until the mix becomes pale and slightly thickened. Add in the olive oil, milk, lemon zest, orange zest, orange juice, and vanilla extract. Whisk until smooth and well combined. Next, pour the egg mix into the mixing bowl containing the flour mix. Gently mix the batch together with a spatula until no lumps of flour remain and the mixture becomes smooth. Pour the batter into the prepared cake pan and smooth the top with the spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Then, run a knife around the edges to loosen it and invert it onto a wire rack to cool completely. Once cooled, dust the top of the cake with powdered sugar. Serve slices of olive oil cake with fresh berries. Or make it indulgent with a dollop of whipped cream or olive oil ice cream.
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