Olive Oil Cake from Episodes 58 and 59
About the Recipe
We tried the Everyday Olive Cake from King Arthur that Keeley Richardson recommended and it's scrumptious! Using olive oil instead of butter (wait, is this healthy?) makes for a light moist, and delicate cake. We tried the optional Fiori di Sicilia and it gives it a wonderful citrus/vanilla flavor. Tip: if you eat the cake with your hands, your fingers will smell delicious for the rest of the day!
Everyday Olive Cake Recipe from King Arthur Baking
Ingredients
1 1/4 cups (150g) flour
1 cup (198g) granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
rounded 1/2 teaspoon table salt
2 large eggs
1/2 cup (100g) extra-virgin olive oil (fruity)
3/4 cup (170g) milk (whole preferred) or plant-based milk (like oat, soy, almond)
zest of 1 orange
1/4 cup (57g) orange juice
1 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia, optional
Instructions
Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan and line the bottom with parchment.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl, vigorously whisk the eggs and olive oil until emulsified; the mixture should look creamy and yellow. Whisk in the milk, orange zest, orange juice, vanilla, and Fiori di Sicilia. While whisking, gradually add the dry ingredients to the wet; continue to whisk until well combined and no lumps remain.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the cake is golden brown on top and springs back when gently pressed.
Remove the cake from the oven and transfer it to a wire rack; allow the cake to cool in the pan for 30 minutes. Run an offset spatula around the edge of the cake, turn the cake out onto the rack, and allow it to cool completely.
Cut into slices and serve with a dusting of confectioners’ sugar, a large dollop of whipped cream and berries, or on its own.
Store any leftover olive oil cake well-wrapped at room temperature for up to 4 days. The cake will become moister and more flavorful as it sits.
Bootie found this recipe for Mascarpone frosting on Of Batter and Dough.
