Olive oil cake
This Olive Oil Cake features a moist and rich texture enhanced by the fruity notes of olive oil, making it a delightful twist on a traditional dessert. It's easy to make, perfect for any occasion, and can be adorned with a dusting of powdered sugar or chocolate drizzle.
Cook time 40 min
Prep time 20 min
Ingredients:
2/3 cup olive oil2 eggs
1 cup sugar
1/2 tsp vanilla extract
1 cup self-raising flour
1/3 cup all-purpose white wheat flour
1/4 cup milk (1% fat)
Indulge in a unique twist on a classic dessert with our Olive Oil Cake. Perfect for special occasions or simply as a treat to satisfy your sweet tooth, this cake is sure to impress family and friends alike.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a medium-sized bowl, combine the self-raising flour and all-purpose white wheat flour. Mix well and set aside.
- In a large mixing bowl, beat the eggs and sugar together using an electric mixer or a whisk until the mixture is pale and fluffy.
- Gradually add the olive oil to the egg and sugar mixture, continuing to beat until fully combined. Add the vanilla extract and mix well.
- Gradually add the mixed flours to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar, drizzle with melted chocolate, or frost with your favorite icing before serving.
There you have it—a delightful Olive Oil Cake that’s both simple to make and absolutely delicious. Whether you’re serving it for a celebration or enjoying a slice with your afternoon tea, this cake is sure to become a favorite. Enjoy your baking and happy eating!
Olive oil cake FAQ:
If your Olive Oil Cake turns out dry, it may be due to overbaking or not having enough moisture in the batter. To avoid this, ensure you bake for the recommended time and check for doneness with a toothpick. If it comes out clean, it’s done; if it comes out wet, bake a little longer but check frequently.
Yes, you can use regular olive oil instead of extra virgin; however, extra virgin olive oil offers a better flavor profile. If using regular olive oil, the cake's taste may be milder, but it will still work.
Store your Olive Oil Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months, wrapped tightly in plastic wrap.
An 8-inch (20 cm) round cake pan is ideal for this recipe. If you want to use a different size, adjust the baking time accordingly, checking for doneness with a toothpick.
Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, keep in mind that this may alter the texture slightly. Ensure the blend you use is formulated for baking.
Tips:
- Use high-quality olive oil: The flavor of the olive oil will be prominent in this cake, so it's worth using a high-quality, extra-virgin olive oil for the best taste.
- Don't overmix the batter: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense cake.
- Check for doneness: Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Cool before serving: Allow the cake to cool completely before slicing to ensure it holds together well and the flavors have melded together.
Nutrition per serving
12 ServingsCalories 140kcal
Protein 3.11g
Carbohydrates 30g
Fiber 0.48g
Sugar 16g
Fat 14g
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