Olive Oil Cake
Difficulty Level: Easy
-
Prep Time:15 Minutes
-
Cook Time:PT60M45 Minutes
-
Yield:8 Servings
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup olive oil (regular, extra virgin, blood orange or lemon)
- ¾ cup whole milk
- 2 eggs
- teaspoon vanilla
- Powdered sugar, garnish
- 354.88ml all-purpose flour
- 177.44ml sugar
- 2.13g baking powder
- 2.13g baking soda
- 2.13g salt
- 157.73ml olive oil (regular, extra virgin, blood orange or lemon)
- 177.44ml whole milk
- 2 eggs
- 0g vanilla
- Powdered sugar, garnish
Olive oil cakes originate in the Mediterranean where olive oil is used as the primary source of fat. The olive oil can lend less flavor to the cake when using a “light” or “regular” oil or provide more aroma if using “extra virgin” or flavored olive oils such as blood orange or lemon from our bulk department.
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
In a bowl mix flour, sugar, baking powder, baking soda, and salt.
STEP 3
In another bowl whisk olive oil, milk, eggs, and vanilla.
STEP 4
Add dry ingredients to wet ingredients and mix until just combined but not lumpy.
STEP 5
Transfer batter to 9” cake pan (spring form or regular) that has been coated well with nonstick cooking spray.
STEP 6
Bake cake for 35-40 minutes or until a toothpick comes out clean in the center. Let cool.
STEP 7
Dust top of cake with powdered sugar and serve!
Options
For an extra citrus punch add 3 tablespoons of fresh lemon, orange, or blood orange juice, and 1 tablespoon of zest.