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Preheat the oven to 350 degrees, with the rack in the middle of the oven.
Brush a 10-inch nonstick cake pan with melted butter. If the pan is not nonstick, line the bottom of the pan with a round of parchment paper and butter the parchment. Set aside.
Sift the flour, baking powder, baking soda, and salt together.
Place the eggs in the bowl of a mixer fitted with the whisk attachment. Whisk the eggs for several seconds at medium-high speed. Add the sugar and whisk for a minute more. Reduce the mixer speed to medium and pour in the oil, then the milk, liquor, orange juice, and lemon zest.
When all the wet ingredients are incorporated, add the dry ingredients. Mix until the mixture is smooth, stopping, as necessary, to scrape down the sides and bottom of the bowl. Fold in the almonds. Pour into the buttered cake pan and place into the oven.
Bake for 1 hour or until a wooden skewer poked in the center of the cake comes out clean. Remove from the oven and allow the cake to cool on a rack for about 5 minutes.
Olive Oil Cake
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This lemon-scented Olive Oil Cake is perfectly crafted with some of the most basic ingredients! The olive oil adds a fruity flavor to the cake, while keeping it moist. Serve it with lots of berries or a dollop of cream, or sprinkled with a bit of powdered sugar. With just a few simple steps and a fairly quick prep time, this cake recipe will surely become one of your most cherished family favorites!
The Olive Oil cake is an easy cake with and accessible ingredient list that are pantry staples. The versatility of it is definitely another big win, since you can serve it with fresh berries, whipped cream or even ice cream.
Traditional Italian Olive Oil Cake:
There are hundreds of recipes for olive oil cake online and most are very similar. Extremely similar in fact. My theory is, why mess with perfection? Olive oil cake is made with the usual cake ingredients but also includes olive oil and plenty of orange and lemon zest .
Before baking, the batter is topped with almond slices so the cake has a crispy, nutty top.
You can serve as is, or top the cake with assorted berries, peaches, grapes, whatever is in season!
A light dusting of powdered sugar makes this cake look delicate and ethereal!
Just beautiful! The flavors of sweet fruit and rich olive oil are an exquisite pair!
The Best Olive Oil Cake Ever
This olive oil cake, developed in the We Olive test kitchen, is the best olive oil cake ever for two reasons. It’s ridiculously easy to make and it’s moist and delicious. AND you can adapt it in about a million ways, which is just a whole lot of fun. That’s three reasons, but who’s counting? In the basic recipe, we recommend a mild, buttery EVOO like We Olive’s Arbosana, but this cake begs to be made with our Lemon or Blood Orange Olive Oil. If you want the citrus flavor but only have regular extra virgin olive oil, add a teaspoon of citrus zest and a couple tablespoons of citrus juice. The cake is divine on its own, but we love it drizzled with the fruity glaze described in the recipe.
1 1/4 cup buttery extra virgin olive oil, like We Olive Arbosana Olive Oil
1 cup 2% milk
1 1/2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
For the glaze:
1/3 cup We Olive Peach White Balsamic Vinegar
1 cup powdered sugar
Sliced peaches for garnish
Preheat oven to 350°. Grease a 9-inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil and milk until well combined. In a second large bowl, whisk together the dry ingredients: sugar through salt until combined. Add the dry ingredients to the wet and whisk until just combined. Pour into greased cake pan and bake for 1 hour til the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.
To make the glaze & serve: In a liquid measuring cup, whisk together Peach White Balsamic Vinegar with powdered sugar until smooth and syrupy. Drizzle in the thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.
Why I Use Olive Oil
Olive oil doesn’t make the cake healthy, but it does lend a tenderness to the cake that is unparalleled by other fats. Since olive oil is liquid at room temperature, it makes cakes incredibly moist, in fact they only improve with time.
It took me a while to develop this lemon olive oil cake recipe. I first tried using olive oil in cakes a few years ago, but the flavor was too strong and I put the idea aside. I decided to try again, this time using citrus to balance out the flavor, and ended up with this winning lemon cake recipe. The olive oil flavor is subtle, and it works to bring out the brightness of the citrus.
It’s important to use good quality extra virgin olive oil for this recipe. Since olive oil is a prominent ingredient, you’ll want to use an oil that you would dip bread in or use in dressings.
- Unsalted butter, for pan
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs, room temperature
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/3 cup extra-virgin olive oil
- 1/3 cup Italian walnut liqueur, such as Nocello
- 3/4 cup walnut halves, toasted and finely chopped
- Confectioners' sugar, for dusting
- Creme fraiche, for serving
- Apple Compote, for serving
- Candied Walnuts, for serving
Preheat oven to 350 degrees. Generously butter a 9-inch round cake pan set aside. Sift flour, baking powder, and salt in a medium bowl set aside. Put eggs in the bowl of an electric mixer fitted with the whisk attachment beat on high speed until light in color, about 2 minutes. Reduce speed to medium. Add granulated sugar beat until mixture is pale and thick, about 4 minutes. Reduce speed to low mix in oil and liqueur. Lightly fold in flour mixture in 3 batches using a rubber spatula. Fold in toasted walnuts. Spread batter into prepared pan.
Bake cake until a cake tester inserted in center comes out clean, 20 minutes. Let cool in pan on a wire rack 10 minutes. Turn out cake onto rack to cool completely. Dust with confectioners' sugar. Serve with creme fraiche, apple compote, and candied walnuts.
- 4 eggs
- ¾ cup white sugar
- ⅔ cup extra-virgin olive oil
- 2 tablespoons fresh orange zest
- 1 teaspoon Chinese five-spice powder
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.
Internet-Famous Olive Oil Cake Recipe
Los Angeles based Little House Confections has become a viral sensation with their Instagram-famous "bomb ass olive oil cake". You may have noticed the beautiful, powdered sugar dusted cakes in your feed.
Celebrities such as Kim Kardashian, Camille Rowe, Kourtney Kardashian, Kylie Jenner, Shay Mitchell, and Phoebe Tonkin are fans of the $42.00 spongy, citrusy olive oil cake. Social media has resulted in explosive growth in sales for the cakes, which are baked in a home kitchen.
Although this chic cake is in high demand and difficult to obtain, but you can easily make a version of it at home. Although they don't disclose the recipe, according to their website, the cake is made with EVOO, flour, fresh squeezed oranges, orange zest, sugar, eggs, baking powder, and baking soda! So here is a version you will love!
- 1 1/4 cups (170 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 eggs
- 1/3 cup (78 ml) extra virgin olive oil
- 3 tablespoons (44ml) of orange juice (fresh squeezed if you can manage it)
- 1 tablespoon (6 g) orange zest
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- Confectioners' sugar for dusting
- Preheat oven to 350 degrees F
- Line a 9 inch springform pan or cake pan with parchment paper. Coat the sides with olive oil.
- Cream the sugar and eggs together with a mixer set to medium for 2 minutes.
- Drizzle in the olive oil and mix for 1 minute.
- Mix in the orange juice and orange zest.
- Combine the baking soda, baking powder and flour in a separate bowl and add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. Do not overmix which can make the cake tough.
- Pour into the prepared pan.
- Bake for 30 minutes. The cake is done when it springs back from the touch and and the edges pull away from the pan.
- Cool the cake on a wire rack for 20 minutes.
- Put confectioners sugar in a sieve and shake it onto the top of the cake.
- Garnish with a sprig of rosemary.
To achieve Instagram-worthy results, here are three tips to achieve the super flat top that you see in the pictures.
- When you make a cake, the outside heats up and bakes faster than the inside which results in a rounded top and a cake that is dry on the outside and moist in the center. The key to the appearance of this cake is a super flat top. To achieve this look, use or make a cake strip.
Cut a piece of paper towel to match the circumference of your cake. Fold it lengthwise to the height of your pan. Cut a piece of foil slightly longer than your paper towel strip. Dampen the paper towel and wrap it with the foil and fold it to secure it to the pan. You are looking to insulate the outside of the pan with the wet paper towel which is protected by foil.
For more details on how to make a DIY cake strip, click here.
- Make sure there are no air bubbles in your cake batter before baking. You will need to tap the pan or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can.
- When sprinkling with powdered sugar, do it while it is still in the pan and make sure to get the sugar right up to the edge.
Recipe adapted from Melissa D'Arabian's Orange Olive Oil Cake on Food Network.
Don't forget to share your results on social media! Tag @naooaoliveoil with your creation!
Tips for making this cake:
- I prefer to use Bob's Red MillMedium Grind Cornmeal instead of coarsely ground cornmeal or polenta in this cake. The medium grind cornmeal provides a sweet flavor and subtle crunch without being gritty. It also gives the cake a beautiful golden yellow color!
- Bob's Red Mill Super-Fine Almond Flourgives the gluten free cake an ultra tender texture.
- The cake is baked in a 9-inch springform pan. You can use a deep 9-inch cake pan instead, if you don't have one.
- I love using an inexpensive kitchen scalewhen baking, which is easier than using measuring cups (with less dishes!) and also more accurate (especially when working with gluten free flours).
- For a naturally sweetened lemon cake, you can use coconut sugar instead of cane sugar, but the cake will be dark in color.
- For a dairy free cake, use unsweetened nut milk, soy milk or oat milk.
- The glaze gives this cake a touch of added sweetness and crunch. It's a very thin layer of glaze (if you prefer more glaze, you can double the recipe).
- Baked lemon slices are an easy (but optional) garnish, or you can try these candied lemon peels (from this lemon pie recipe) instead!
Low Carb Pound Cake
Given the dense, pound cake-like quality of this recipe you would expect the nutrition to be a lot worse. But, in fact, the low carb and high fat nutrition is one of the best parts! It came out of the oven and the first bite I took I instantly thought to myself 'pound cake'. Growing up I always had the same debate with my best friend, pound cake or angel food cake? She loved angel food cake and I couldn't stand it one bit. I always was and continue to be a pound cake kinda girl! If you want to serve it at a party or a holiday event the perfect addition would be a sugar glaze coating the top and eventually soaking into the cake. Yum!