Olive Oil Cake

This delightful recipe yields a surprisingly delicious, fluffy, and moist cake. The secret ingredient that sets it apart is the use of fruity extra virgin olive oil, adding a unique flavor and texture to the cake. It pairs wonderfully with a variety of glazes such as Lemon or Lime Glaze, Ginger-Marmalade Glaze, or Fruit Sauce. The cake can be baked in a rectangular shape or as two layers, offering versatility in presentation.

Here’s how to make this flavorful olive oil cake:

MAKES: 1 rectangular cake or 2 layers (at least 12 servings)

TIME: About 1 hour, plus time to cool

INGREDIENTS:

• Butter for the pan
• 1/2 cup extra virgin olive oil
• 1 cup sugar
• 4 eggs, separated
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons grated or finely minced orange or lemon zest

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease two 8- or 9-inch layer cake pans or one 9×13-inch pan with butter.
2. Using an electric mixer, beat the olive oil and 3/4 cup of sugar together. Add the egg yolks and continue beating until the mixture becomes thick and fluffy. Make sure to scrape down the sides of the mixing bowl as needed. This process usually takes around 5 to 7 minutes.
3. In a separate bowl, combine the flour, baking powder, and salt. Set this dry ingredient mixture aside.
4. Gradually mix the dry ingredients into the olive oil mixture until a smooth batter forms. Add the orange juice and zest, stirring until all the ingredients are well blended.
5. In another bowl, beat the egg whites until they start to foam. Sprinkle in the remaining sugar while continuing to beat until the whites hold soft peaks. Gently fold the beaten egg whites into the batter, taking care not to overmix.
6. Pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 15 minutes if using layer cake pans. If baking in a 9×13-inch pan, leave the cake in the pan to cool.
8. Once cooled, frost or glaze the cake according to your preference. Alternatively, you can enjoy the cake as is or dust it with powdered sugar. The cake can be stored at room temperature, covered with wax paper, for up to a day or two.

This olive oil cake is a delightful treat that offers a unique twist on traditional cakes. Its moist and tender crumb, combined with the subtle flavors of olive oil and citrus zest, creates a truly enjoyable dessert experience. Whether served plain or dressed up with a glaze, this cake is sure to impress your guests and satisfy your cravings.

TIPS:

• This recipe can be customized to suit your preferences. Feel free to experiment with different citrus flavors by substituting orange or lemon zest with other citrus fruits like lime or grapefruit.
• If you prefer a more pronounced olive oil flavor, opt for a robust and fruity olive oil variety.
• For added texture and flavor, consider incorporating chopped nuts or dried fruits into the batter.
• Ensure that the cake is completely cooled before applying any frosting or glaze to prevent it from melting or becoming too runny.
• This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for a day or two. If refrigerated, allow it to come to room temperature before serving for optimal taste and texture.