Olive Oil Cake


Using olive oil, this moist rich cake is delicious served for dessert with fresh fruit, or at breakfast with a cup of coffee. It isn’t too sweet, but has a dense texture that stores well. La Cucina Italiana magazine reports that extra virgin olive oil is the most digestible of all the edible fats. It also helps to assimilate vitamins A, D and K, helps bile, liver and intestinal functions, as well as helping to assimilate vitamins A, D and K.

The characteristics of specific olive oils are determined by many factors, including the variety of olive, climate, growing conditions, harvesting methods as well as the method used for pressing. Olive oil differs from other cooking oils in that it is the only oil that has a limitless variety of flavors to choose from. They run the gamut from light and fruity, to robust and full-flavored, to buttery and delicate. It is said you should choose your olive much like you would choose your wine. Choose a light fruity olive oil for this cake recipe.

Called liquid gold by many throughout history, olive oil has played an important part in the lives of the Mediterranean people. Today, olive oil is the basis for much of Italian cooking; used in sauces, sauteing, grilling and even as a condiment drizzled over dishes at the table. Well respected for their full, fruity flavors, Italian extra virgin olive oils are considered to be the best in the world, particularly those from Tuscany and Abruzzi.


Buon Appetito!
Deborah Mele 2011

Olive Oil Cake

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 50 mins

Using olive oil, this moist rich cake is delicious served for dessert with fresh fruit, or at breakfast with a cup of coffee.

Ingredients:

3 Eggs
1 1/2 Cups Milk
1 1/2 Cups Extra Virgin Olive Oil
2 1/2 Cups Sugar
3 3/4 Cups All-Purpose Flour
Pinch of Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Zest of 1 Lemon
2 Teaspoons Fresh Lemon Juice
Powdered Sugar To Serve

Directions:

Preheat the oven to 350 degree F. Prepare 2 (9 inch) cake pans.
In a large bowl, mix together the eggs and the sugar.
When well blended add the oil, milk, lemon juice and zest and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda and salt.
Add this mixture to the eggs, and stir just until blended. Pour into the prepared pans.
Bake for about 50 minutes or until a pick comes out clean.
Cool and remove from the pan.
Dust the cakes with powdered sugar and serve with fresh fruit.



 

5 Responses to “Olive Oil Cake”

  1. 1
    Cathy Angrisani — May 1, 2012 @ 7:46 pm

    I can’t wait to make this cake. I would just like to know what type of cake pan that you used in the picture. It looks like a tart pan with the removable bottom. I have one, but I’m afraid the cake batter will seep through the bottom. The recipe says to use 2 9 inch cake pans. Do you think that I can use 2 tart pans? Thanks

    [Reply]

    Deborah Reply:

    I did use a tart pan with a removable bottom.

    [Reply]

    Cathy Angrisani Reply:

    Thanks Deborah. My husbands grandmother used to make this cake on Sundays when the whole family would get together for dinner, and since his birthday is on Friday, I thought I would make this for him instead of the usual boring birthday cake. Can’t wait to try it. Thanks again.

    [Reply]

    Cindy Reply:

    I am having a dinner party and would like very much to make this recipe. But why does it call to prepare 2 9 inch pans? does it make 2 cakes?

    [Reply]

    Deborah Reply:

    Cindy, it makes two 9-inch cakes, or 1 Bundt cake.

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