Flash Sale! to get a free eCookbook with our top 25 recipes.

Sumptuous and Aromatic- This Olive Oil Cake Recipe Is All Heart!

There are times when you crave a cake and don’t have many ingredients to work with. Your search for recipes and get overwhelmed by the number of mug brownies and 2-min cakes the world can offer. But, how do you quench your thirst for something new, unique, and quick? 

Let us help you out here. From the streets and lanes of America, here’s a delicious Italian-American diner’s legacy, Olive Oil Cake. Yes, you read that right. These cakes are so soft, spongy, and aromatic that they’ll leave you wanting more. These artisanal tortes are always sliced from a thin layer and served in thick slices with a drizzle of extra virgin olive oil and a side of seasonal fruit or syrup. 

Olive oil cakes are so quick and easy to make that they’re a go-to dessert for restaurants without a professional chef (but if a chef does put one on the menu, you can bet it’ll be a winner).

This type of cake is popular among both beginners and professionals since its popularity depends solely on the quality of its components. It will always be an unqualified winner as long as no shortcuts are made in that department: soft, unbelievably moist, aromatic, and the ideal canvas for fresh fruit at its prime.

This is also why home outcomes might be a little tricky. Many home bakers skip using a genuinely exceptional olive oil, figuring that time in the oven will flatten its flavour and that any ordinary store brand will suffice. Not at all! 

Baking is significantly friendlier on volatile chemicals (such as olive oil) than savoury procedures like sautéing, frying, or even boiling since cakes seldom reach an interior temperature much higher than 200°F (93°C). That means the olive oil’s taste and aroma will be mostly intact when it comes out of the oven, permitting the use of more expensive oils that are generally designated for direct services.

That is to say, and in this recipe, the olive oil performs all of the hard liftings. This cake may be genuinely spectacular when paired with a great bottle with significant flavour—whether green and flowery or peppery and harsh. 

There isn’t one “finest” olive oil in this recipe to use. Instead, the cake serves as a prism through which one can examine the most refined olive oils, each of which is delectable in its sense. So without much ado, let’s jump towards the recipe!

Ingredients to be used:

  • 1 cup (240 mL) good-quality extra-virgin olive oil, and a little more for the pan
  • 2 cups/ 255 g all-purpose flour, plus additional flour for the pan 
  • 1 tsp. salt (kosher) 
  • One teaspoon baking powder
  • a quarter teaspoon of baking soda
  • 1 ½ cups/300 g granulated sugar, plus a little for sprinkling
  • Three large eggs, at room temperature
  • One tablespoon fresh lemon zest plus two tablespoons fresh lemon juice
  • One ¼ cups/295 mL whole milk, at room temperature

Procedure:

Step 1:

Preheat the oven to 375 degrees. Use extra-virgin olive oil to grease a 9-inch round cake pan and parchment paper to line the bottom. Shake off any extra flour after oiling the parchment and flouring the pan.

Step 2:

Using a whisk, combine the flour, salt, baking powder, and baking soda in a large mixing basin.

Step 3: 

In the container of a mixing bowl set on high, beat sugar, eggs, and lemon zest for approximately 5 minutes, or until extraordinarily thick and frothy, using an electric beater/mixer. Slowly dribble in the oil while the mixer is still running, and beat for 2 minutes until well combined. Reduce to a low speed and stir in the milk and lemon juice. Slowly whisk in the flour mixture until it is thoroughly mixed. Pour the batter into the prepared pan, level the surface with an angled spatula, and spritz two tablespoons of sugar on top.

Step 4:

Bake for 40 to 45 minutes, then poke the centre of the cake with a skewer. If it comes out clean, then your cake is ready. If not, then bake it for a few more minutes. Allow it cool for 20 minutes before running a knife along the edge of the pan to loosen the edges of the cake. Flip the cake onto a dish, then turn it back to rest entirely on the rack. 

The cake can be served warm or at room temperature. A last-minute coating of powdered sugar, in any scenario, is a simple, low-effort method to add aesthetic impact. 

This cake is rich and fragrant enough to be enjoyed on its own with a cup of coffee or tea or a sip of wine, but it also pairs well with seasonal fruits ripened with a sprinkle of sugar. Give it a last spray of olive oil if you want to add a little shizz.

Doesn’t this look delicious and mouth-watering? So, what are you waiting for? Just wear your aprons and start baking!