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!!
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
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
Instructions
Before we start
- Preheat to 350°F (180°C).
- Line an 8 inch spring form cake pan with a 8" cartouche using parchment paper and grease lightly with oil.
- 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
- 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).
- Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified.
- Sift in cake flour and whisk just until well combined and pour into prepared pan.
- 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).
- Cool down for 10 min within the mould then unhinge the springs.
- Remove the cake and let it cool down another 10 min on a wired rack.
- Sift icing sugar overtop or apply your parchment designs to create a pattern before dusting with the sugar.
- Enjoy while still warm. Bon appétit
