Olive Oil Cake Recipe
August 4, 2020
Olive oil cake is the ideal not-too-sweet dessert. Whether served as a light finish to a multi-course meal or paired with a morning cup of coffee, this recipe will become your new go-to. Unlike cakes made with butter, cakes made with olive oil, particularly My Greek Orchard's extra-virgin olive oil, stay tender and moist for much longer. This Mediterranean dessert showcases the versatility of our olive oil. It's not just for savory dishes!
Note: You will need additional time for cooling.
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup My Greek Orchard extra-virgin olive oil (additional for greasing pan and garnish)
- ½ cup whole milk
- ½ teaspoon vanilla extract (or alternative flavor options)
- ¼ teaspoon almond extract (or alternative flavor options)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
Alternative flavors: Consider substituting the almond and vanilla extract for 1 tablespoon of freshly grated lemon or orange zest plus 2 tablespoons of fresh lemon or orange juice for an extra burst of citrus flavor.
- Preheat oven to 350°F.
- Grease an 8 or 9-inch round pan with extra-virgin olive oil, and line the bottom of the pan with parchment paper. Proceed to use additional Greek olive oil to grease the parchment paper. Flour the pan and shake out any excess.
- Use a stand or hand mixer to whisk the eggs and sugar (and citrus zests if using one of the alternative flavors) at high speed for 30 seconds.
- Slowly add the My Greek Orchard Olive Oil. Allow the oil to blend gradually.
- Add the milk, letting it mix until it is fully combined into the mixture.
- Decrease the mixing speed to slow and then add the vanilla and almond extracts (or alternatives juices).
- In a separate bowl, whisk together flour, baking powder, and salt. Slowly add this to the egg mixture, mixing until both are completely combined.
- Pour the finished batter into the greased and floured pan.
- Bake for 30 minutes. Test to see if the cake is done by sticking a toothpick in the center. If the toothpick comes out clean, you're all set! Let the cake cool in the pan for a few minutes, then remove the cake and place it on a wire rack to finish cooling.
- Brush the final product with the olive oil and sprinkle with additional granulated sugar prior to serving.
This olive oil cake is paired perfectly with fresh fruit, ice cream, and/or whipped cream. For the alternative flavors, consider topping the cake with sugared lemon or orange slices. Create two cakes for a layered effect, adding whipped cream between the two layers once the cakes have completely cooled.