Olive Oil Cake
There is something about an Olive Oil Cake that even butter devotees can’t complain about. It is so moist and tender and completely dairy free.
Using a good (but not crazy expensive) olive oil in this cake provides a unique flavor. The lemon juice and zest offers a counter-balance and actually enhances the olive oil’s fruity qualities. The flavors develop over time, so make this a day or two ahead of when you want to serve it.
It also has a sugary crust around the entire crust (bottom, too!) which makes this cake irresistible!
Drizzle your springform pan with olive oil and then generously sprinkle the bottom and sides with granulated sugar.
Whisk the cake and almond flours together along with baking powder, soda and salt. In another bowl, stir together the liqueur, lemon juice and vanilla in another bowl.
Mix together the eggs, lemon zest and sugar in an electric mixer and gradually add the olive oil.
Once combined, alternate the dry ingredients (flours, etc) with the Amaretto mixture.
Transfer the batter to the springform pan and bake for 40-50 minutes or until the top is golden brown and a tester comes out clean. Poke holes in the top and drizzle 2 more tablespoons of olive oil over the top and let it cool for 15 minutes in the pan.
Remove from the pan and let it cool completely. For the best flavor, wrap the cooled cake in plastic wrap and let sit at room temperature for at least a day (2 is better).
This cake needs no adornment, but if you feel you must, top with some berries!
Share Your Thoughts...
Olive Oil Cake
Makes: 15 servings
Prep Time: 25 minutes
Bake Time: 50 minutes
Total Time: 1 hour & 15 minutes plus cooling time 24 hours
Ingredients
- 1 & 1/4 cups plus 2 tbsp extra-virgin olive oil, divided; plus more for pan
- 1 cup plus 2 tbsp sugar; plus more
- 2 cups (250 g) cake flour
- 1/3 cup (32 g) almond flour or meal or (46 g) fine-grind cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Diamond Crystal or 1/4 tsp plus 1/8 tsp Morton kosher salt
- 3 tbsp amaretto, Grand Marnier, sweet vermouth, or other liqueur
- 1 tbsp finely grated lemon zest
- 3 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 3 large eggs, room temperature
Instructions
Preheat oven to 400°F. Drizzle bottom and sides of a 9″ springform pan (or a 9” round cake pan with sides at least 3” high) with extra-virgin olive oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more extra-virgin olive oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess.
Whisk cake flour, almond flour, baking powder, baking soda, and kosher salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, Grand Marnier, sweet vermouth, or other liqueur, fresh lemon juice, and vanilla extract in a small bowl.
Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), eggs, lemon zest, and sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer.
With mixer still on high speed, gradually stream in 1 & 1/4 cups olive oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with wet ingredients in 2 additions, beginning and ending with flour mixture. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack. Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 tablespoons of olive oil; let cake cool in pan 15 minutes.
Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cooled cake in plastic or place in an airtight container and let sit at room temperature at least a day before serving.
Do Ahead:
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
Recipe from Bon Appetit
Leave a Review