Olive Oil Cake
User Reviews
4.3
46 reviews
Good
-
Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
15 mins
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Servings
10 slices
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Calories
429 kcal
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Course
Dessert, Baked Goods
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Cuisine
Mediterranean, American
Olive Oil Cake
Report
There’s nothing like a rich Olive Oil Cake that tastes like the Mediterranean. I’m sharing why I love Moroccan olive oil to make my favorite olive oil cake recipe, plus tips on extra virgin olive oil and a video recipe!
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Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1 cup extra virgin olive oil Mina’s brand
- 3 egg
- 1 cup yogurt
- clementine zest of 1
- 2 tablespoons clementine juice
Finish off:
- 2 tablespoons extra virgin olive oil
- 3 Tablespoons powdered sugar
Notes
- Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy on amazon.
- Preheat the oven before starting the recipe because it comes together really quick.
- Line your baking pan with parchment paper for easiest cleanup.
- Use a 9 inch round pan, square pan or springform pan.
- Have a large bowl, a whisk and a spatula ready and measure the ingredients.
- Use orange instead of clementine or even lemon. I prefer orange or clementine.
- Whisk everything into a large bowl and the batter is ready.
- Once the cake is golden brown and out of the oven and while it’s still warm, poke the surface with a toothpick and brush the entire cake with 2 tablespoons of olive oil.
- A light dusting of powdered sugar gives the cake a comfort feel.
- Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
- You can freeze the cooled olive oil, well wrapped for up to 3 months.
- ENJOY!
Genuine Reviews
User Reviews
Overall Rating
4.3
46 reviews
Good
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