Introduction & Inspiration: A Simple, Elegant, and Unexpectedly Delicious Cake
This Olive Oil Cake is a revelation! I love its incredibly moist and tender crumb, its subtle citrus notes, and its surprisingly complex flavor. It’s a far cry from your typical butter-based cake.
The inspiration for this recipe comes from Mediterranean and Italian baking traditions. Where olive oil is often used in cakes and other desserts. I wanted to create a cake that was both simple and elegant.
I experimented with different ratios of ingredients and techniques. Until I found the perfect balance of olive oil, sugar, eggs, and flour. This recipe is the delicious result.
This cake is perfect for any occasion, from a casual afternoon tea to a special dinner party. It’s a guaranteed crowd-pleaser. And it’s surprisingly easy to make.
Nostalgic Appeal (with a Mediterranean Twist)
While olive oil cake might not be a traditional American dessert, it taps into the universal appeal of simple, home-baked cakes. It reminds me of rustic Italian kitchens. And the comforting aroma of baking.
This recipe takes that familiar concept. And adds a Mediterranean twist with the use of olive oil and orange zest. It’s a way to experience a classic dessert.
There’s something inherently satisfying about a cake that’s both moist and flavorful. Without being overly sweet or heavy. This Olive Oil Cake achieves that perfect balance.
It’s the kind of cake that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a cup of coffee or tea. It’s a simple pleasure.
Homemade Focus (and the Magic of Olive Oil)
I’m a strong advocate for homemade baked goods, and this Olive Oil Cake is a perfect example of why. Making your own cake allows you to control the ingredients. And to create a dessert.
Store-bought cakes often lack the fresh flavor, the moist texture, and the subtle nuances of a homemade cake. When you bake from scratch, you can use high-quality ingredients. Like good extra-virgin olive oil.
The key to this recipe is using a good-quality extra-virgin olive oil. It imparts a subtle fruity flavor and creates an incredibly moist and tender crumb. It’s a far cry from cakes made with butter.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the magic of baking with olive oil. And to enjoy a truly delicious and unique cake.
Flavor Goal
The flavor goal of this Olive Oil Cake is to achieve a moist, tender, and subtly sweet cake. With a delicate citrusy note from the orange zest and a hint of fruity olive oil flavor.
The olive oil provides the primary source of flavor and moisture, creating a cake that’s incredibly tender and rich. Without being heavy or greasy. It’s a unique and delicious flavor.
The granulated sugar adds sweetness. The eggs add richness and structure. The orange zest provides a bright, citrusy aroma and flavor.
The combination of all-purpose flour, fine yellow cornmeal, baking powder, baking soda, and salt creates a light and airy texture. The overall effect is a cake that’s both simple and elegant.
Ingredient Insights
Let’s take a closer look at the ingredients.
Extra-virgin olive oil, plus more for greasing and drizzling, is the star of the show. Use a good-quality extra-virgin olive oil with a fruity, slightly peppery flavor.
Granulated sugar, divided, is used to sweeten both the cake batter and to create a slightly crunchy topping.
All-purpose flour and fine yellow cornmeal form the base of the cake. The cornmeal adds a subtle sweetness and a slightly coarser texture.
Baking powder and baking soda are leavening agents that help the cake rise. Kosher salt enhances the flavors of the other ingredients.
Large eggs, at room temperature, add richness, structure, and help to bind the ingredients together. Fresh orange zest provides a bright, citrusy aroma and flavor.
Whole milk, at room temperature, adds moisture and helps to create a tender crumb. Fresh orange juice enhances the orange flavor and adds a touch of acidity.
Powdered sugar, for dusting (optional), adds a touch of sweetness and a decorative finish.
Essential Equipment
You’ll need a few basic baking tools:
A 9-inch round cake pan.
Parchment paper.
Medium and large bowls: for mixing.
A whisk.
A stand mixer fitted with the paddle attachment (or a hand mixer).
A rubber spatula.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good-quality 9-inch round cake pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- ¾ cup extra-virgin olive oil, plus more for greasing and drizzling
- 1 ¼ cups granulated sugar, divided
- 1 ¼ cups all-purpose flour
- ¼ cup fine yellow cornmeal
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 2 large eggs, room temperature
- 2 tsp. fresh orange zest
- ½ cup whole milk, room temperature
- 1 Tbsp. fresh orange juice
- Powdered sugar, for dusting
These are the measurements as provided in the recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the olive oil, eggs, and orange zest.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Olive Oil Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
Preheat the oven to 375°F (190°C).
Grease a 9-inch round cake pan with olive oil.
Line the bottom of the pan with a circle of parchment paper.
Oil the parchment paper.
Sprinkle 2 tablespoons of granulated sugar over the bottom and sides of the pan, coating them evenly.
Gently tap the pan to shake out the excess sugar.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt until combined.
3. Combine Wet Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the eggs, fresh orange zest, and 1 cup of granulated sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.
Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil.
Beat in the whole milk and fresh orange juice until just combined.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Scrape the bottom and sides of the bowl with a rubber spatula as needed. Be careful not to overmix.
5. Pour Batter into Pan:
Pour the batter into the prepared pan, smoothing the top with a spatula.
Sprinkle the top of the batter with the remaining 2 tablespoons of granulated sugar.
6. Bake:
Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 45 minutes.
7. Cool: Transfer the cake pan to a wire rack.
Allow the cake to cool in the pan for 20 minutes.
Remove the cake from the pan and let it cool completely on a wire rack.
8. Serve:
To serve, dust the cake with powdered sugar.
Drizzle each slice with extra olive oil, if desired. Enjoy!
Troubleshooting
Here are a few potential problems, and their solutions:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of oil, milk, and orange juice.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Also, make sure your baking powder and baking soda are fresh.
Problem: The cake is sticking to the pan.
Solution: Make sure you’re greasing the pan thoroughly with olive oil and lining the bottom with parchment paper. Also, make sure to let the cake cool in the pan for 20 minutes before inverting it.
Problem: Cake is sinking.
Solution: Check oven temperature.
Problem: The cake is bland.
Solution: Make sure to add orange zest.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense orange flavor, add a teaspoon of orange extract to the batter.
Tip: If you don’t have fine yellow cornmeal, you can use regular cornmeal, but the texture of the cake may be slightly different.
Tip: To make sure your cake is evenly baked, rotate the pan halfway through the baking time.
Variation: Add a pinch of ground cardamom or nutmeg to the batter for extra spice.
Variation: Use a different type of citrus zest, such as lemon zest or grapefruit zest, instead of orange zest.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, to the batter before baking.
Variation: Drizzle the finished cake with a glaze made from powdered sugar and orange juice.
Variation: Add some nuts.
Serving and Pairing Suggestions
This olive oil cake is perfect on its own, or with additions:
Serving Suggestions:
Serve the cake at room temperature.
Serve it with a dusting of powdered sugar and a drizzle of extra-virgin olive oil.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve it as a dessert for a casual gathering, a potluck, or a special occasion.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato d’Asti or a Sauternes.
A glass of milk.
A citrus-flavored cocktail, such as a mimosa or a Bellini.
It is a light cake, which makes it very versatile.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 300-350
- Protein: 3-4 grams
- Fat: 15-20 grams (mostly from the olive oil and eggs)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a rough estimate. This Olive Oil Cake is relatively rich in healthy fats, due to the olive oil.
It also contains sugar and carbohydrates from the flour and sugar. It’s best enjoyed in moderation.
You can reduce the sugar content slightly.
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Olive Oil Cake
Description
This Olive Oil Cake is a revelation! I love its incredibly moist and tender crumb, its subtle citrus notes, and its surprisingly complex flavor
Ingredients
- ¾ cup extra-virgin olive oil, plus more for greasing and drizzling
- 1 ¼ cups granulated sugar, divided
- 1 ¼ cups all-purpose flour
- ¼ cup fine yellow cornmeal
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 2 large eggs, room temperature
- 2 tsp. fresh orange zest
- ½ cup whole milk, room temperature
- 1 Tbsp. fresh orange juice
- Powdered sugar, for dusting
Instructions
1. Prepare the Pan and Oven:
Preheat the oven to 375°F (190°C).
Grease a 9-inch round cake pan with olive oil.
Line the bottom of the pan with a circle of parchment paper.
Oil the parchment paper.
Sprinkle 2 tablespoons of granulated sugar over the bottom and sides of the pan, coating them evenly.
Gently tap the pan to shake out the excess sugar.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt until combined.
3. Combine Wet Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the eggs, fresh orange zest, and 1 cup of granulated sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.
Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil.
Beat in the whole milk and fresh orange juice until just combined.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Scrape the bottom and sides of the bowl with a rubber spatula as needed. Be careful not to overmix.
5. Pour Batter into Pan:
Pour the batter into the prepared pan, smoothing the top with a spatula.
Sprinkle the top of the batter with the remaining 2 tablespoons of granulated sugar.
6. Bake:
Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 45 minutes.
7. Cool: Transfer the cake pan to a wire rack.
Allow the cake to cool in the pan for 20 minutes.
Remove the cake from the pan and let it cool completely on a wire rack.
8. Serve:
To serve, dust the cake with powdered sugar.
Drizzle each slice with extra olive oil, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Olive Oil Cake baking journey!
Summary: This Olive Oil Cake is a moist, tender, and subtly sweet cake with a delicate citrusy note from orange zest and a hint of fruity olive oil flavor. It’s easy to make and perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a 9-inch round cake pan. Can I use a different size?
A: Yes, you can use a different size pan, but you may need to adjust the baking time accordingly. A square pan would work.
Q: I am allergic to dairy, what can I do? A: There are non-dairy milk options.
Q: Can this recipe be doubled? A: Yes, it can.