Olive Oil Cake
User Reviews
5
Olive Oil Cake
Description
The Olive Oil Cake starts with whisking eggs, olive oil, sugar, milk, vanilla bean seeds, and fresh lemon zest and juice to form a smooth liquid base. Dry ingredients including flour, sea salt, baking powder, and baking soda are mixed separately, then combined gradually with the wet mixture to make a batter that may remain slightly lumpy. The batter is poured into an oiled and parchment-lined pan, topped with extra sugar, and baked until a tester comes out clean and the top is golden brown.
This cake has a moist interior with a delicate crumb and a pleasant lemon-olive oil aroma. It can be served plain, dusted with powdered sugar, or accompanied by fresh fruit or cream. Its citrus notes and smooth texture make it suitable for dessert or teatime.
Room temperature eggs emulsify well with olive oil; using premium mild extra virgin olive oil that is typically enjoyed raw is recommended for best flavor. Adjusting olive oil quantity or substituting part with vegetable oil can alter richness. Milk alternatives can be used in equal amounts without affecting texture significantly. Different citrus fruits can replace lemon to vary the flavor profile.
Ingredients
- 1 cup extra virgin olive oil look for premium extra virgin olive oil, best used raw for salads etc
- 3 egg room temperature, large
- 1¼ cups milk whole
- 4 lemon medium size, plural
- 1 vanilla bean pod
- 1¼ cups granulated sugar and a little extra
- 2 cups all-purpose flour 250 gr, organic
- 1 teaspoon salt sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
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
- Use room temperature eggs to emulsify properly with olive oil.
- Prefer a premium mild extra virgin olive oil, ideally one suited to raw use for best flavor.
- For cost-saving, reduce olive oil by half and add vegetable oil instead.
- Any citrus like Meyer lemon, orange, or lime can substitute for lemon.
- Plant-based milks can replace whole milk in a 1:1 ratio; almond and cashew milks work best.
- Nutritional info provided is an estimate and may vary depending on ingredients used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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