Olive Oil Cake

For best flavor, use fresh, high quality extra-virgin olive oil in this recipe. A good quality oil and the whipped whole eggs provide a fine and silky crumb. The sugar on top forms an attractive crackly crust.

Olive Oil Cake

Recipe by Anna BembryCourse: DessertsCuisine: ItalianDifficulty: Simple
Servings

10

servings
Prep time

20

minutes
Cooking time

45

minutes

For best flavor, use fresh, high quality extra-virgin olive oil in this recipe. A good quality oil and the whipped whole eggs provide a fine and silky crumb. The sugar on top forms an attractive crackly crust.

Ingredients

  • 250g (1 3/4 cups) all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 3 large eggs

  • 260 g (1 1/4 cups) + 2 tablespoons sugar

  • 1/4 teaspoon grated lemon zest

  • 175 ml (3/4 cup) extra-virgin olive oil

  • 175 ml (3/4 cup) milk

Method

  • Adjust the oven rack to a middle position and preheat the oven to 350F / 175C. Grease a 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.
  • Using a mixer fitted with whisk attachment, whip the eggs on medium speed until foamy, about 1 minute. Add 260 g (1 1/4 cups) sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce the speed to medium and, with the mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down the bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
  • Transfer the batter to the prepared pan; sprinkle the remaining 2 tablespoons sugar over the entire surface. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 40 – 45 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the side of the pan and let the cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Notes

  • For best flavor, use a fresh, high quality extra-virgin olive oil.
  • If your springform pan is prone to leaking, place a baking sheet on the oven floor to catch any drips.
  • Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

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