Monday, November 28, 2022
HomeBakingTraditional Olive Oil Cake - Bake from Scratch

Traditional Olive Oil Cake – Bake from Scratch

A staple in most Mediterranean kitchens, this gentle and barely candy cake is ideal for a day snack or late morning tea. A remaining brush of olive oil simply earlier than serving brings the fruity taste to the entrance of your palate as quickly as you are taking a chunk.

Traditional Olive Oil Cake

Serves: 1 (8-inch) cake


  • 3 massive eggs (150 grams)
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (112 grams) extra-virgin olive oil
  • ½ cup (120 grams) entire milk
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon (1 gram) almond extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  1. Preheat oven to 350°F (180°C). Spray an 8-inch spherical cake pan with baking spray with flour; line backside of pan with parchment paper.
  2. Within the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at excessive velocity for 30 seconds. Add oil in a gradual, regular stream, beating till mixed. Add milk, beating till mixed. Cut back mixer velocity to low. Beat in extracts.
  3. In a medium bowl, whisk collectively flour, baking powder, and salt. Progressively add flour combination to egg combination, beating till mixed, stopping to scrape sides of bowl. Pour batter into ready pan.
  4. Bake till a picket decide inserted in middle comes out clear, 30 to 33 minutes. Let cool in pan for five minutes. Take away from pan, and let cool fully on a wire rack. Brush with contemporary olive oil simply earlier than serving. Retailer at room temperature wrapped loosely in foil or plastic wrap.




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