Olive Oil Cake
Published by University Press of Florida
Editor's Note: Unlike most cake recipes, this recipe for Olive Oil Cake uses olive oil instead of butter. Using a full cup of extra virgin olive oil makes the cake extremely moist and gives it a unique, irresistible flavor. The addition of orange zest and orange liqueur give this Italian olive oil cake a bright, citrusy flavor that complements the complexity of the olive oil. Once you introduce your family to moist, rich olive oil cake, they will want you to make it again and again!
Makes1 (8-inch) cake
Make Ahead RecipeYes
Occasional Fresco, Birthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Cooking for a date, Family Get Together
Taste and TextureSweet
Type of DishCake, Dessert
- Baking spray with flour, for pan
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 3 eggs
- ¼ cup whole milk
- 2 teaspoons orange zest
- 2 teaspoons orange liqueur
- 1 cup extra virgin olive oil
- Powdered sugar, for sifting
- 1 pint fresh blueberries, for serving
- Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray with flour; set aside.
Whisk together flour, baking powder, and salt in a large bowl; set aside. Whisk together sugar, eggs, milk, orange zest, and orange liqueur until pale. Slowly whisk in olive oil.
Add sugar and egg mixture to flour mixture, stirring just until combined. Be careful not to overmix.
Pour batter into prepared pan. Bake 40 minutes, or until cake is golden and a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 30 minutes, then invert onto a cake plate and cool to room temperature.
Dust with confectioners’ sugar and serve with fresh blueberries.
Excerpted from Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans by Pam Brandon, Katie Farmand, and Heather McPherson. Gainesville: University Press of Florida, 2012. Reprinted by permission of the University Press of Florida.