Classic Olive Oil Cake

A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.

5.0 from 3 reviews
Classic Olive Oil Cake
Serves: 1 (8-inch) cake
 
Ingredients
  • 3 large eggs (150 grams)
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (112 grams) extra-virgin olive oil
  • ½ cup (120 grams) whole milk
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

 

9 COMMENTS

  1. This has been the basis for my poppyseed lemon cake for years
    2 tsp lemon zest 2 Tbl lemon or lime juice 5 tbl poppyseeds
    while cake is baking squeeze the juice from 3 lemons strain place into sm saucepan
    add 1 cup powdered sugar DO NOT STIR,
    bring to a boil until mixture raises to top remove from heat.
    10 min after cake comes out place on plate prick and slowly pour over warm cake
    let cool then refrigerate covered for 6 hours. serve with lemon hello sherbet or vanilla ice-cream

  2. I have made this cake twice, both times it came out delicious. This is the kind of cake you can eat any time and it stays moist for a good period of time.

  3. Oh, my! Delicious! I won’t admit how much I ate last night, but I don’t have to worry about it staying fresh too long. It’s sweetness reminded me of perfect corn bread.

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