Olive Oil Cake
User Reviews
5.0
36 reviews
Excellent
Olive Oil Cake
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Our olive oil cake is fragrant, delicious, and bright yellow, like the Greek sun. With lemon juice and zest, delicate extra virgin olive oil, and a hint of vanilla, it is dense and very moist and will remind you of a cheesecake.
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Ingredients
- 1 cup extra virgin olive oil look for premium extra virgin olive oil, best used raw for salads etc
- 3 large eggs room temperature
- 1¼ cups whole milk
- 4 lemons medium size
- 1 vanilla bean pod
- 1¼ cups granulated sugar and a little extra
- 2 cups organic all-purpose flour 250 gr
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
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Instructions
- Preheat oven to 350°. Zest and juice four medium lemons. Brush a little olive oil all over the pan. Next, line the bottom with a round parchment paper and brush the parchment with oil.
- Whisk eggs, 1 cup of oil, and 1¼ cups sugar in a medium bowl until smooth. Add the milk, vanilla bean pod seeds, and the lemon zest and juice. Whisk to combine.
- Whisk the flour, sea salt, baking powder, and baking soda in a large bowl. Make a well in the center of the flour and gradually pour the egg mixture into it. Slowly whisk with circular motions to incorporate the egg mixture and flour until it is mostly smooth (it is ok to have some lumps). Pour the cake mixture into the pan. Smooth the surface and sprinkle two tablespoons of sugar on top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 60 minutes. Every oven is different so check often and bake a little longer if needed. Cover top with aluminum foil if it is browning too soon.Transfer the pan to a wire rack and let the cake cool before unmolding.
Notes
- Pay attention to the egg temperature. Let the eggs reach room temperature. They will emulsify with the olive oil very nicely when whisked together.
- Choose a good quality olive oil. When shopping, always pick extra virgin. For this recipe, ideally go for a premium mild-tasting extra virgin olive oil that is best enjoyed raw over vegetables, fish, etc.
- For a budget-friendly option, reduce the amount of extra virgin olive oil to ½ of a cup and add ½ cup vegetable oil.
- Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.
- You can use any citrus fruit you like, meyer lemons, oranges, limes, etc.
- Substitute plant-based milk for whole milk. You can substitute any milk alternative for milk in a 1:1 ratio. Almond and cashew milk are the best. But some options, like hemp milk or coconut milk, are not great because they will dominate the flavor of he cake.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
285mg
(12%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
101IU
(2%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 285mg | 12% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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