Olive Oil Cake is a delightful Mediterranean dessert that combines the richness of quality olive oil with the lightness of a fluffy cake. This recipe yields a moist, flavorful cake that is perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to a slice of indulgence. The subtle notes of olive oil, enhanced by citrus or vanilla, create a fragrant and delicious dessert that pairs beautifully with coffee or tea. It’s an elegant yet simple cake that will charm your guests and leave them asking for the recipe.
Why You Will Love This Recipe
You’ll adore this olive oil cake for its incredible flavor and ease of preparation. The olive oil not only adds depth but also keeps the cake moist for days, making it a perfect make-ahead dessert. With no complicated techniques involved, even beginner bakers can whip this up with confidence. Plus, this cake is a wonderful option for those following a Mediterranean diet or looking for a lighter dessert alternative. The natural sweetness of the cake allows for flexibility in toppings, making it suitable for a variety of tastes and preferences.
Tips and Tricks
- Choose Quality Olive Oil: The flavor of your olive oil will significantly impact the cake, so opt for a high-quality extra virgin olive oil.
- Room Temperature Ingredients: Before you begin, ensure that your eggs and any other refrigerated ingredients are at room temperature for the best emulsion.
- Don’t Overmix: Gently fold the dry ingredients into the wet to avoid a tough cake. Overmixing can lead to a dense texture.
- Zest with Care: When adding citrus zest, be sure to use only the colored part of the peel, avoiding the bitter white pith.
- Check for Doneness Early: Ovens can vary, so start checking for doneness a few minutes before the recommended baking time.
Make Ahead Tips
This olive oil cake can be made a day in advance, as it tastes even better after a day of resting. Wrap it tightly in plastic wrap and store it at room temperature. If you wish to prepare components ahead of time, you can measure out your dry ingredients and store them in an airtight container. The cake will stay fresh for about four days at room temperature, and up to a week in the refrigerator.
Recipe Variations
- Citrus Infusion: Add lemon or orange zest and juice for a citrusy twist.
- Herb-Infused: Try adding finely chopped rosemary or thyme for a savory twist.
- Nutty Addition: Incorporate chopped nuts like almonds or walnuts for added texture.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Fruit Topping: Serve with fresh berries or poached pears on top for a beautiful presentation.
How to Serve
Serve slices of the olive oil cake slightly warm or at room temperature. A light dusting of powdered sugar or a drizzle of honey can enhance its presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Garnish with fresh herbs or citrus slices for a pop of color and freshness.
Pairing Suggestions
For drink pairings, consider a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. If you prefer non-alcoholic options, a fragrant herbal tea or a smooth cup of coffee will complement the cake beautifully. As for side dishes, a fresh fruit salad or a light yogurt parfait works well, providing a refreshing contrast to the richness of the cake.
How to Store
Store any leftover olive oil cake in an airtight container at room temperature for up to four days. If you wish to keep it for longer, wrap it tightly in plastic wrap and place it in the freezer for up to three months. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator. Reheat slices in the microwave for a few seconds for a warm treat.
Equipment Needed
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 9-inch round cake pan (or loaf pan if you prefer)
- Parchment paper (optional for easy removal)
Dietary Adaptations
To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use a plant-based milk. For a dairy-free version, ensure your milk is dairy-free and use a dairy-free yogurt if desired. Nut-free options can be achieved by simply avoiding any nut toppings.
Seasonal Adaptations
In the spring and summer, use fresh citrus fruits like lemons and oranges for zest and juice. In the fall, consider incorporating spices like cinnamon or nutmeg. During the winter months, a splash of pomegranate juice could add a festive touch while complementing the olive oil’s flavor.
Recipe FAQs
- Can I use regular oil instead of olive oil?: While you can substitute vegetable oil, the flavor will not be the same; olive oil is recommended for its unique taste.
- What if I can’t find cake flour?: You can make your own cake flour by measuring one cup of all-purpose flour and removing two tablespoons, then replacing it with cornstarch.
- How do I know when the cake is done?: The cake should be golden brown on top, and a toothpick inserted in the center should come out clean.
- Can I add chocolate to this recipe?: Yes! You can fold in chocolate chips for a delightful chocolate twist.
Olive Oil Cake
Olive Oil Cake is a delightful Mediterranean dessert that combines the richness of quality olive oil with the lightness of a fluffy cake.
Ingredients
- 1 cup (240 ml) extra virgin olive oil
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) milk (dairy or non-dairy)
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the olive oil and sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the milk and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and citrus zest (if using).
- Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 172Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 70mgSodium 343mgCarbohydrates 28gFiber 2gSugar 2gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Baking an olive oil cake is not just about creating a delicious dessert; it’s about sharing a taste of the Mediterranean and enjoying the simple pleasures of life. With its moist texture and rich flavor, this cake is sure to become a favorite in your baking repertoire. Whether enjoyed plain or adorned with seasonal fruits, it’s a versatile dessert that can be adapted for any occasion. So gather your ingredients, roll up your sleeves, and let this wonderful cake bring joy to your table. Happy baking!