How To Make Olive Oil Cake
When it comes to cakes, we usually think to use butter or vegetable oil. Olive oil, due to its distinct taste, is rarely even a consideration if neither of those options is available. But what if we told you that there are actually cakes that solely use olive oil? The olive oil cake is a gorgeous rustic confection with Italian origins. Its unique flavor, texture and beautiful golden hue makes it delicious and unique compared to all other cakes. It also pairs perfectly with all the incoming spring fruit that will soon be overflowing at your local grocery store or farmer’s market. We also like to smother it with gobs of homemade whipped cream!
Follow along with our online culinary school pastry chef as she shows you how to make an absolutely amazing olive oil cake. The unique flavor and incredible consistency will blow you away!
Olive Oil Cake
1 1/3 cup granulated sugar
2 tablespoons orange zest (lemon can be substituted)
1/4 cup olive oil
2/3 cup whole milk
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon finely chopped thyme or rosemary (optional)
1. Sift the dry ingredients together and set aside.
2. Mix the sugar and the zest together and then add the eggs, milk and oil. Add the flour mixture and mix until combined.
3. Pour into a greased and lines 8 inch baking pan and bake for 35-45 minutes at 350F degrees until golden brown and the cake starts to pull away from the sides.
4. When the cake is slightly warm cover with orange marmalade and serve.