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Olive Oil Cake

This olive oil cake is a moist, fragrant dessert that showcases the richness of high-quality olive oil. It’s baked until golden with a slightly cracked top, offering a tender crumb with a rustic yet elegant appearance. Perfect for casual afternoons or special mornings, it can be infused with herbs or citrus for a personalized touch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • a pinch salt
  • 3 large eggs fresh, at room temperature
  • 3/4 cup granulated sugar fine caster sugar preferred
  • 1/2 cup olive oil fruity, peppery extra virgin
  • 1 lemon zest bright citrus aroma

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • 20cm (8-inch) round cake pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease the cake pan and line the bottom with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
  3. In a separate bowl, crack the eggs and beat them with a whisk until frothy and slightly pale, about 2 minutes. Add the sugar and continue whisking until smooth and well combined.
  4. Pour in the olive oil gradually while whisking, creating a smooth, slightly glossy mixture that smells fragrant.
  5. Finely grate the lemon zest and fold it into the wet mixture, ensuring it is evenly distributed for a bright citrus aroma.
  6. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
  7. Pour the batter into the prepared pan, smoothing the top with the spatula. Lightly tap the pan on the counter to settle the batter and remove air bubbles.
  8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will have a slightly cracked top and fragrant aroma.
  9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it onto a wire rack to cool completely, which helps prevent sogginess.
  10. Once cooled, slice the cake to reveal a tender, moist crumb with a fragrant citrus aroma. Serve plain or with a dusting of powdered sugar for an elegant finish.

Notes

Feel free to infuse the batter with herbs like thyme or rosemary, or add citrus zest for a personal twist. Using good-quality olive oil makes a noticeable difference in flavor and moistness.