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!!
150 grOlive oil (3/4 cup) I've used my friend's Waikōkopu olive oil from NZ.
110grButtermilk (1/2 cup) You can use a nut juice as substitute.
1pcLarge egg (cold)
1/2 tspOrange blossom water
165 grPastry flour (1/4 cup)
Finishing touch
1tbspIcing 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.