Olive Oil Cake
This cake would probably fall in “one of my favorite cakes” category. The very first time I made it I was a bit skeptical. 12 ounces of olive oil. You’ve got to be kidding me. Who was the proofreader for this recipe?!?
Skepticism aside, I was on the hunt for menus to utilize for a kid’s camp titled Around The World and this fit the bill. I am soooo happy that I made this and I think you will be too. This is a not too sweet cake (although there is a lot of sugar involved here) but still satisfies. It is also very moist and dense but still has a good crumb. It keeps beautifully. It travels well. It goes in the all around winner pile.
OLIVE OIL CAKE
3 large eggs, beaten
2 cups sugar
12 ounces extra virgin olive oil
1 1/4 cups milk
1/4 cup orange liquer (if you don’t want to use or don’t have on hand just up the orange juice to 1/2 cup)
1/4 cup orange juice
3 tsp lemon zest
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
1 tbsp. blanched almonds, finely chopped
powdered sugar for garnish
Preheat oven to 350. Butter a 10 inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liquer, orange juice and lemon zest.
Sift together the flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet ingredients. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered cake pan. Bake for 60 minutes. (You can’t necessarily insert a toothpick into the center because of the moistness of this cake. Touch the center to see if it is firm.) Place on a rack to cool. Run a knife around the edges and invert onto a serving platter. Sprinkle with powdered sugar and serve.
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