Olive Oil Cake
Nothing is quite like olive oil cake – with its crackling crust and aromatic, moisture-rich crumb. A bottle of our fused Extra Virgin Olive Oil (Lemon or Orange) single-handedly does the work of what is required of citrus zest, juice, and liqueurs in other recipes.
Nothing is quite like olive oil cake – with its crackling crust and aromatic, moisture-rich crumb. A bottle of our fused Extra Virgin Olive Oil (Lemon or Orange) single-handedly does the work of what is required of citrus zest, juice, and liqueurs in other recipes. We haven’t come up with an occasion where this cake isn’t ideal – after dinner, midday snack, with morning coffee or tea... you could even bake two and layer with buttercream for a birthday cake to remember.
2 cups all-purpose flour
4.5 oz bag Florida Sunshine Sugar
1¼ cups granulated sugar
1 tsp kosher salt
½ tsp baking soda
½ tsp baking powder
3 large eggs
1¼ cups whole milk
8.5 oz tin Orange Extra Virgin Olive Oil*
*or Lemon Extra Virgin Olive Oil
Heat oven to 350ºF. Oil, butter, or spray a 9-inch, round cake pan that is at least 2 inches deep. Line with parchment paper and set aside.
In a medium bowl, whisk together dry ingredients: flour, sugars, salt, baking soda, and baking powder. In a large bowl, whisk together wet ingredients: eggs, milk, and olive oil. Add the dry ingredients; whisk until just combined.
Pour batter into prepared pan and bake for 60 minutes – until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of pan; invert the cake onto a rack and let cool completely. Garnish top of cake with dusting of powdered sugar, if desired.
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