This olive oil cake is something you have to try. Olive oil, in general, is a type of oil that is not usually used much when it comes to desserts, and this is because it has a very strong flavor, which when used, overshadows the rest of the flavors, and dominates a lot.Jump to recipe
That is why, if you pay attention, in many of our recipes in which we use vegetable oils, we always say that it has to be a vegetable oil that has a mild or soft flavor, that is, an oil with a strong flavor, such as olive oil, should not be used, as it would overpower most of the other flavors.
Now, there are recipes in which olive oil is used, as in the case of Spanish toriijas, papajotes, or some other similar desserts. What these two desserts have in common is that they are both from Spain, and in Spain they use olive oil for pretty much everything, which is particular and quite lovely too.
Now, they have different olive oils, they have the first pressing ones (the best, green and very concentrated) that are usually eaten raw for salads and toasts, and they also have others of lesser quality that they use for frying for example, or for cooking. What is very funny is that they do not conceive using any other type of oil when it comes to cooking anything, and that is why when they use some oil for desserts, they also use olive oil, of course, not a very special or high quality one, but still olive oil, which they are all good.
In the case of this olive oil cake, which is more like a pound cake, what we want is for, indeed, the olive oil to be the center of attention, and of course, in this recipe, as in almost no other (dessert) recipe, we are going to use olive oil, a good one.
For many people I know, good olive oil is more of an acquired taste, because it has a strong flavor. But when you try a good olive oil, there is no turning back, because it is intense and very characteristic, and from there on we all fall in love with it.
This is a simple cake that we love for it’s peculiar flavor. If you like this recipe you have to go check out our Italian lemon ricotta cake.
Olive oil cake
- 1 3/4 C (8.11 oz) (230 gr) all purpouse flour
- 1/2 tsp (0.088 oz) (2.5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) baking soda
- 1 tsp (0.17 oz) (5 gr) salt
- 3 eggs
- 1 1/3 C (9.38 oz) (266 gr) white sugar
- 1 C (8.11 fl oz) (240 ml) olive oil, extra virgin
- 1 C (8.11 fl oz) (240 ml) whole milk
- The zest of 1 lemon or orange (optional)
- Sliced almonds, for decorating (optional)
- Preheat the oven to 356º F (180° C). Grease and line a round cake pan or a bundt cake pan of about 9 inches (23 cm) with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, beat together the eggs and sugar using an electric mixer or hand whisk for 2 minutes until light and fluffy.
- Beat in the olive oil with the milk and the lemon/orange zest and beat for 1 more minute until everything is well integrated.
- Add the flour mixture in two separate additions, beating for 20 seconds after each addition to get a smooth batter.
- Pour the mixture into the pan and spread it with a rubber spatula to even it out. Bake at 356º F (180° C) for 45 minutes to 1 hour approximately until a wooden toothpick comes out clean chen inserted.
- Once the cake is ready, take it out of the oven, let it rest for 10 minutes before turning it out and then place it on a rack to cool down for at least another 10 minutes.
- Decorate the cake with powdered sugar and sliced almonds if desired.