Olive Oil Cake
This is a simple, singular cake that leans entirely on the quality of your oil. Because there is no butter to mask the profile, use an olive oil you would happily drizzle over a salad.
Temperature is your foundation.
Ensure your eggs and milk are at room temperature so they incorporate cleanly into the oil without breaking the emulsion.
- 9-inch springform pan
- stand mixer or electric hand beaters
- fine mesh sieve
- silicone spatula
What goes in.
- 1 3/4 cupsall-purpose flour
- 1 cupgranulated sugar
- 3large eggs, room temperature
- 3/4 cupextra virgin olive oil
- 1/2 cupwhole milk
- 1 tbsporange zest
- 1/2 tspfine sea salt
- 1 1/2 tspbaking powder
Aerating the eggs
Beat the eggs and sugar on high speed for at least five minutes. You are looking for a pale, thick mixture that falls from the whisk in a ribbon that holds its shape for several seconds.
The method.
Prep the oven and pan
Heat your oven to 350°F. Grease the springform pan and line the bottom with a circle of parchment paper.
Whip the base
In the bowl of your mixer, combine eggs, sugar, and zest. Beat until the mixture is thick, pale, and leaves a trail.
Emulsify
With the mixer on low, pour the olive oil in a slow, steady stream. Follow with the milk, mixing just until combined.
Fold
Sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture with a spatula. Stop as soon as the last streak of flour disappears.
Bake
Pour the batter into the prepared pan. Bake for 45 to 50 minutes. The cake is done when the top is golden-brown and a skewer inserted into the center comes out clean.
Cool
Let the cake sit in the pan for 15 minutes before releasing the sides.
Other turns to take.
Lemon-Rosemary
Replace orange zest with lemon zest and add one teaspoon of finely minced fresh rosemary to the dry ingredients.
Almond Flour
Replace 1/2 cup of the all-purpose flour with almond flour for a denser, nuttier texture.
When it doesn't go to plan.
Use a light-colored metal pan to ensure the edges do not darken too quickly before the center sets.
Do not overmix once the flour is added; this creates a tough cake rather than a tender one.
The cake improves after sitting for a day, as the olive oil flavors meld with the crumb.
The ones that keep coming up.
Can I use light olive oil?
Yes, but the cake will lose its characteristic fruity depth. Reserve your best finishing oil for this.
How should I store it?
Keep it wrapped tightly at room temperature for up to three days. It does not require refrigeration.
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