Olive Oil Cake Recipe
Baking an olive oil cake is a delightful adventure where rustic flavors meet refined elegance. This delectable dessert is perfect for those craving something less traditional but full of character. Using high-quality ingredients is key to achieving the full depth of flavor in every bite. Whether you’re an experienced baker or a curious cook, this olive oil cake recipe promises a satisfying experience and a delicious result.
Years ago, on a family trip to the countryside of Tuscany, I first discovered the charm of olive oil cake. My grandmother learned it from a local baker who insisted that good olive oil is the soul of a great cake. Her first attempt was nothing short of magic, filling our home with an aroma that promised pure delight. That weekend, as we savored each slice in our sunlit garden, the olive oil cake became a cherished family tradition.
Why You’ll Love This Recipe
This olive oil cake stands out for its rich yet delicate taste. The use of olive oil provides a moist texture without overwhelming the palate with sweetness, making it ideal for a sophisticated dessert table. It’s a versatile recipe that’s easy enough for weeknight baking but impressive enough to serve at gatherings. Most importantly, it’s a one-bowl wonder, minimizing cleanup time.
Ingredients Notes
Here is where the magic begins. Choose a high-quality, fruity extra virgin olive oil as it is the star of the show. You can substitute half of the olive oil with a milder oil if you prefer a subtler taste. A mix of all-purpose flour and almond flour offers a unique crumb. Freshly grated citrus zest enhances the flavor, balancing the olive oil’s richness. If almonds aren’t your preference, try using hazelnuts for a nutty twist.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. This will ensure the cake releases easily after baking.
Step 2
In a large bowl, whisk together the eggs and sugar until the mixture becomes light and fluffy. This can take about 2-3 minutes.
Step 3
Slowly drizzle in the olive oil, whisking continuously to emulsify. This step ensures the cake remains moist and well-rounded in texture.
Step 4
Add the flour, almond flour, baking powder, salt, and citrus zest. Gently fold these into the wet mixture using a spatula until just combined.
Step 5
Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before removing it from the pan.
Storage Options
The olive oil cake keeps well at room temperature for up to three days, stored in an airtight container to maintain its moisture. To extend its freshness, you can refrigerate it for up to a week. For longer storage, the cake freezes beautifully; wrap it tightly in plastic wrap and then in foil. Thaw at room temperature and enjoy as fresh as day one.
Variations & Substitutions
To accommodate dietary needs, try using gluten-free flour with a bit of xanthan gum for structure. For a citrusy twist, incorporate a blend of lemon and orange zest. Add flair by folding in 1/2 cup of dark chocolate chips or a handful of toasted nuts into the batter. These personalize the cake to fit various flavor profiles while keeping the core simplicity and elegance intact.
Frequently Asked Questions
Can I use a different type of oil instead of olive oil?
Yes, you can replace olive oil with a neutral oil like canola or sunflower if you desire a less pronounced flavor. However, the distinctive aroma and texture of the cake primarily come from olive oil, so substituting might alter the traditional taste profile.
Is this cake suitable for a gluten-free diet?
Absolutely! You can make the cake gluten-free by using a 1:1 gluten-free flour blend that contains xanthan gum. Pair it with almond flour, which is naturally gluten-free, to maintain the cake’s signature moistness and nutty flavor.
What is the best way to serve olive oil cake?
Olive oil cake is flexible in presentation. Serve it with a dusting of powdered sugar and fresh berries for a simple touch, or accompany it with a dollop of whipped cream or crème fraîche for added indulgence. It pairs especially well with coffee or a light dessert wine, making it a versatile option for various occasions.
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Olive Oil Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 3 large eggs room temperature
- 0.75 cup extra virgin olive oil high-quality
- 0.5 cup milk preferably whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest freshly grated
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the sugar and eggs together until light and fluffy.
- Blend in the olive oil, milk, vanilla, and orange zest. Gradually mix in the dry ingredients.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
