Olive Oil Cake
By Andrea GearyPublished on April 3, 2017
Time
1½ hours, plus 1½ hours cooling
Yield
Serves 8 to 10
Ingredients
Before You Begin
For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed 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 three days.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk 1¾ cups (8 ¾ ounces) all-purpose flour, 1 teaspoon baking powder, and ¾ teaspoon table salt together in bowl.
- Using stand mixer fitted with whisk attachment, whip 3 large eggs on medium speed until foamy, about 1 minute. Add 1¼ cups (8¾ ounces) sugar and ¼ teaspoon grated lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly pour in ¾ cup extra-virgin olive oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add ¾ cup milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1½ hours. Cut into wedges and serve.
Time
1½ hours, plus 1½ hours coolingYield
Serves 8 to 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but sturdy enough to support the olive oil–rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and supplemented its fruitiness with a tiny bit of lemon zest. A crackly sugar topping added a touch of sweetness and sophistication.
Want more? Read the whole storyBefore You Begin
For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed 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 three days.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk 1¾ cups (8 ¾ ounces) all-purpose flour, 1 teaspoon baking powder, and ¾ teaspoon table salt together in bowl.
- Using stand mixer fitted with whisk attachment, whip 3 large eggs on medium speed until foamy, about 1 minute. Add 1¼ cups (8¾ ounces) sugar and ¼ teaspoon grated lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly pour in ¾ cup extra-virgin olive oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add ¾ cup milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1½ hours. Cut into wedges and serve.
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