Olive oil cake
Indulge in this moist and flavorful Olive Oil Cake, crafted with extra virgin olive oil and a hint of vanilla. Perfect for any occasion, this easy-to-follow recipe combines everyday ingredients like sugar, self-raising flour, and all-purpose flour to create a delectable treat. Ideal for dessert lovers looking for a unique twist on a classic cake. Bake it today and savor the perfect balance of sweetness and aromatic olive oil.
- 07 Mar 2025
- Cook time 40 min
- Prep time 20 min
- 12 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 3.11g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 0.48g | 1% |
| Sugar 16g | 17% |
| Fat | |
| Fat 14g | 17% |
| Saturated 2.17g | 7% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 30mg | 6% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.05mg | 3% |
| Vitamin B3 0.26mg | 2% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 10ug | 2% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.08ug | 0% |
| Minerals | |
| Calcium, Ca 14mg | 1% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.34mg | 3% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 44mg | 1% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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