Olive Oil Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
10 pieces
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Calories
385 kcal
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Course
Dessert
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Cuisine
Mediterranean
Olive Oil Cake
Description
Olive Oil Cake combines eggs, sugar, almond extract, and ample extra-virgin olive oil to create a moist batter that bakes into a golden cake. The flour, baking powder, and salt are incorporated carefully to maintain a tender crumb, while the milk adds smoothness. Sliced almonds sprinkled on top along with additional sugar caramelize during baking, creating a light crust contrasting with the soft interior.
The cake's texture is tender and moist from the olive oil, with a nuanced flavor profile from the almond extract and nuts. It is baked in a springform pan, ensuring gentle cooking and easy removal. Once cooled, it can be optionally dusted with powdered sugar for a touch of elegance.
This cake can be served on its own with tea or coffee or used as a base for light fruit toppings. Its mild sweetness and almond notes make it versatile for simple home baking occasions or casual gatherings.
Use extra-virgin olive oil for the best flavor, but any olive oil will work. Milk variations from skim to whole, or plant-based milk, can adjust richness. To prevent leaks, place the springform pan on a baking sheet during baking. Let the cake cool fully before removing the pan sides to maintain shape.
Ingredients
- 3 egg at room temperature, large
- 1 ½ cups granulated sugar divided
- 1/2 teaspoon almond extract
- 3/4 cup extra-virgin olive oil
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup milk at room temperature
- 1/4 cup almonds sliced
- powdered sugar optional
Instructions
- Preheat oven to 350 F. Grease a 9-inch springform pan.
- Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
- Add 1 ⅓ cups sugar and almond extract.
- Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly stream in oil.
- Mix until oil is fully incorporated, about 1 minute.
- Whisk in the flour, baking powder, and salt together just until combined.
- Add milk and stir in just until combined.
- Pour batter into prepared pan.
- Sprinkle almonds over the batter.
- Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
- Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
- Transfer pan to wire rack and let cool for 15 minutes.
- Remove side of pan and let cake cool completely, about 1 ½ hours.
- Dust with powdered sugar, if desired.
- Cut into wedges and serve.
Notes
- Extra-virgin olive oil provides the best flavor, but other olive oils are acceptable.
- Adjust milk type from skim to whole or even use nondairy alternatives for richer or different textures.
- Place the springform pan on a baking sheet to catch any leaks during baking.
- Let the cake cool completely before removing the pan sides to keep its structure intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 385kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 260mg | 11% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 110IU | 2% |
| Calcium | 60mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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