OLIVE OIL CAKE

 

OLIVE OIL CAKE

Not only this cake is easy to make, but it is delicious and keeps well. I also used my friend's oil all the way from New Zealand.
I hope you'll enjoy this recipe as much as I did making it.
Bon appétit!!
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

Cake batter
  • 150 gr Caster sugar (5 1/4 oz)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Kosher salt
  • 2 tsp Lemon zest
  • 150 gr Olive oil (3/4 cup) I've used my friend's Waikōkopu olive oil from NZ.
  • 110 gr Buttermilk (1/2 cup) You can use a nut juice as substitute.
  • 1 pc Large egg (cold)
  • 1/2 tsp Orange blossom water
  • 165 gr Pastry flour (1/4 cup)
Finishing touch
  • 1 tbsp Icing sugar

Equipment

  • 1 8" springform cake pan
  • 2 medium size mixing bowl
  • 1 Whisk
  • 1 8" round piece of parchment paper (cartouche)
  • 1 Sifter or fine mesh

Method
 

Before we start
  1. Preheat to 350°F (180°C).
  2. Line an 8 inch spring form cake pan with a 8" cartouche using parchment paper and grease lightly with oil.
  3. Optional: You can use the leftover parchment to cut out designs of your choice. We'll use them later to decorate the cake as a mask for the icing sugar. Refer to the video for tutorial.
Cake bater
  1. Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. (Under-mixing at this stage can produce dark spots or an uneven texture in the cake).
  2. Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. 
  3. Sift in cake flour and whisk just until well combined and pour into prepared pan.
  4. Bake until cake is golden brown and a toothpick comes out almost clean, about 32-35 min (the cake will carry on cooking while cooling down).
  5. Cool down for 10 min within the mould then unhinge the springs.
  6. Remove the cake and let it cool down another 10 min on a wired rack.
  7. Sift icing sugar overtop or apply your parchment designs to create a pattern before dusting with the sugar.
  8. Enjoy while still warm. Bon appétit

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