Olive Oil Cake

This one took a lot of perfecting: Olive Oil Cake has to be rich and moist inside but still possess a proper crust to hold it all in.  Here it is, a recipe that will give you both along with a bit of lemon to brighten.  Once made, you will find yourself eating it at all times. This olive oil cake can be served with morning coffee, as an afternoon snack, or as a dessert topped with good ice cream. It’s simple, but still impressive and decadent. Enjoy!

IMG_6034Be sure to mix well so the cake can breathe later.IMG_6054A bit of butter and flour dust and this cake will have no problem not sticking.IMG_6070Ready to roll.IMG_4157Top with lemon zest.   IMG_6079The exterior should be browned. Don’t worry, it will be moist inside. IMG_6083I like to add the smallest amount of sea salt along with the lemon zest.IMG_6143The best crumbs.IMG_6144The butter makes the interior. Serve small slices, it’s rich! IMG_6150A great dish to have around the house. It lasts for more than a couple of days.IMG_6156I am not a big cake guy, but the simplicity of this is addicting. It’s an indulgent food, but versatile and can be served for all sorts of occasions.

INGREDIENTS
– 1 1/2 Cups All-Purpose Flour
– 1 1/4 Cups Granulated Sugar
– 2 Eggs
– 1 Cup Whole Milk
– 1/2 Cup Olive Oil (Extra-Virgin)
– 8 Tbsp. Unsalted Butter (Use a little over 1 Tbsp. of this to butter your pan)
– 1/2 Cup Olive Oil (Plus 1 Tbsp. to end)
– 1 Lemon (For Zest)
– 1/2 tsp. Baking Powder
– 1/2 tsp. Baking Soda
– 1/2 tsp. Sea Salt

DIRECTIONS

1) Heat oven at 325 F.

2) Add sugar then 7 Tbsp. of butter in small pieces. Using a large bowl or a stand mixer cream butter and sugar.  Whisk on medium-high for approximately 8 minutes. This is best done if your butter is at room temperature.

3) Turn mixer to medium speed and add eggs one at a time. Beat eggs, sugar and butter mixture for approximately 2 minutes or until the batter begins to form soft peaks.

4) Turn mixer to medium-high and slowly add olive oil by pouring a continuous light stream into the mixture. Let mix for 10 minutes.

5) Using 1 tbsp. of butter, grease the entire interior of the pan (9 Inch Round Cake Pan). Then add 1 tbsp. of all-purpose flour and shake in pan till all portions are dusted with flour. Add flour as necessary and remove excess by giving it a slight tap over a sink.

6) Mix flour, sea salt, baking soda and baking powder with a fork in a large bowl. Mix well. Measure 1 cup of whole milk.

7) Add 1/3 of flour mixture then add 1/3 of the milk to mixer while at medium-high speed. Alternate until everything is added. Mix batter for 10 minutes. Scrape the sides of mixing bowl as needed.

8) Turn power to high and add 1 Tbsp. of olive oil and 1 Tbsp. of lemon zest. Mix for 1 minute.

9) Pour batter into the butter & floured pan. Bake for 45 minutes. Bake for 5 minutes more if you want a bit more crust–it won’t dry out.

10) Remove and place on baking rack to let cool.

11) Once cooled, remove cake from pan. Sprinkle with lemon zest and a dash of sea salt. Serve in small slices.

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