Olive Oil Cake

Introduction & Inspiration

I’m always intrigued by cakes that use olive oil instead of butter, as they tend to be incredibly moist and have a unique, subtly fruity flavor. This Olive Oil Cake recipe, with its promise of a simple, one-bowl batter and the bright addition of orange zest and juice, immediately caught my attention! It seemed like the perfect cake for a casual gathering, an afternoon tea, or simply a delicious treat to enjoy with a cup of coffee.

My inspiration came from a love of Mediterranean flavors and a desire to create a cake that was both elegant and relatively easy to make. I envisioned a cake that would be moist, flavorful, and not overly sweet, with a delicate crumb and a beautiful golden crust.

My goal was to find a recipe that highlighted the unique flavor and texture that olive oil can impart to baked goods, creating a cake that would be both satisfying and surprisingly light. This Olive Oil Cake seemed to fit the bill perfectly: simple ingredients, clear instructions, and a focus on achieving that perfect balance of flavors and textures.

This recipe seems to be perfect for an afternoon snack.

Nostalgic Appeal

While olive oil cake might not be as widely known as some other classic cakes, it taps into several nostalgic elements. Olive oil, as a baking ingredient, has a long history in Mediterranean and Middle Eastern cuisine, connecting the cake to a rich culinary tradition.

The use of citrus zest and juice, in this case, orange, is a classic flavoring technique in baking, evoking memories of orange-scented cakes, cookies, and other treats.

The simple, rustic presentation of the cake, often dusted with powdered sugar, is reminiscent of home-style baking and traditional cakes, evoking a sense of warmth and comfort.

And the act of baking a cake from scratch, from whisking the batter to enjoying a warm slice, is a timeless culinary pleasure that connects us to generations of home bakers.

Homemade Focus

This Olive Oil Cake recipe is a celebration of homemade goodness, emphasizing the fresh flavors and simple techniques of home baking. You’re taking basic ingredients – flour, cornmeal, olive oil, sugar, eggs, orange zest and juice, and milk – and transforming them into a beautiful and delicious cake.

I appreciate recipes that prioritize whole ingredients and straightforward methods, and this one certainly does. You’re whisking together dry ingredients, beating eggs with sugar and oil, and combining everything to create a batter that’s both easy to make and flavorful.

The use of olive oil as the primary fat in the cake adds a unique homemade touch, imparting a subtle fruity flavor and creating an incredibly moist and tender crumb.

And the simple act of dusting the finished cake with powdered sugar adds a touch of elegance and emphasizes the homemade quality of the dessert.

Flavor Goal

The primary flavor goal of this Olive Oil Cake is a delicate balance of sweetness, citrus, and a subtle fruity note from the olive oil, with a moist, tender, and slightly dense crumb. It’s a cake that’s designed to be both flavorful and relatively light, perfect for any occasion.

The all-purpose flour and fine yellow cornmeal provide the structure for the cake, creating a slightly denser texture than a cake made with only flour.

The baking powder and baking soda provide the leavening, creating a light and airy crumb.

The kosher salt enhances the flavors and balances the sweetness.

The extra-virgin olive oil is the star of the show, contributing a subtle fruity flavor and ensuring the cake stays incredibly moist.

The granulated sugar provides sweetness.

The large eggs, at room temperature, bind the ingredients together and add richness.

The fresh orange zest and fresh orange juice add a bright, citrusy flavor that complements the olive oil beautifully.

The whole milk, at room temperature, adds moisture and helps create a smooth batter.

And the dusting of powdered sugar on top adds a final touch of sweetness and a beautiful, simple finish.

Ingredient Insights

Let’s examine the ingredients.

Extra-virgin olive oil: This is the key ingredient.

Granulated sugar, divided: Part of the sugar is used in the batter, and part is used to coat the pan, creating a slightly caramelized crust.

All-purpose flour:

Fine yellow cornmeal: This adds a subtle sweetness and a slightly coarser texture to the cake, distinguishing it from a standard sponge cake.

Baking powder and baking soda:

Kosher salt:

Large eggs, room temperature:

Fresh orange zest:

Whole milk, room temperature:

Fresh orange juice:

Powdered sugar, for dusting:

These are all simple ingredients.

Essential Equipment

You won’t need any specialized equipment beyond standard baking tools. Here’s the list:

A 9-inch round cake pan: This is the standard size for this recipe.

Parchment paper: For lining the bottom of the cake pan.

Medium bowl:

Stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer):

Measuring cups and measuring spoons.

Whisk.

A zester.

These tools will help to bake the cake.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 3/4 cup extra-virgin olive oil, plus more for greasing and drizzling
• 1 1/4 cups granulated sugar, divided
• 1 1/4 cups all-purpose flour
• 1/4 cup fine yellow cornmeal
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 2 large eggs, room temperature
• 2 tsp. fresh orange zest
• 1/2 cup whole milk, room temperature
• 1 Tbsp. fresh orange juice
• Powdered sugar, for dusting

These ingredients are perfect.

Remember to gather all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare Pan. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with oil and line the bottom with parchment paper. Oil the parchment and sprinkle 2 tablespoons of sugar to coat the bottom and sides of the pan, gently tapping the pan to shake out the excess.

Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until combined.

Step 3: Beat Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, orange zest, and 1 cup of sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.

Step 4: Add Oil, Milk, and Juice. Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil. Beat in the milk and orange juice.

Step 5: Combine Wet and Dry. Gradually add the flour mixture, mixing just until just combined, scraping the bottom and sides of the bowl as needed. Be careful not to overmix.

Step 6: Pour and Bake. Pour the batter into the prepared pan, smoothing the top. Sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.

Step 7: Cool. Transfer the cake pan to a wire rack and allow to cool for 20 minutes. Remove the cake from the pan and allow it to cool completely on a wire rack.

Step 8: Serve. To serve, dust the cake with powdered sugar and drizzle each slice with extra olive oil, if you like.

These steps are simple and easy.

Troubleshooting

Let’s address some potential issues:

Problem: My cake is dry. Solution: You may have overbaked it, or used too much flour. Be careful not to overmeasure the flour (use the “spoon and level” method or, ideally, weigh your flour), and check for doneness a few minutes before the recommended baking time. The olive oil should contribute significant moisture.

Problem: My cake is too dense. Solution: Make sure you didn’t overmix the batter after adding the flour. Overmixing can develop the gluten, resulting in a denser texture. Also, make sure your baking powder and baking soda are fresh.

Problem: My cake stuck to the pan. Solution: Make sure you greased the pan thoroughly with oil and lined the bottom with parchment paper. Also, make sure you let the cake cool in the pan for 20 minutes before inverting it.

These tips will help you.

Tips and Variations

This recipe is pretty versatile.

Tip: For the best flavor, use a good-quality extra-virgin olive oil.

Variation: Add a teaspoon of lemon zest or other citrus zest to the batter for a different flavor profile.

Tip: If you don’t have fine yellow cornmeal, you can use regular cornmeal, but the texture of the cake will be slightly different.

Variation: Add a handful of chopped nuts, such as almonds or walnuts, to the batter for added texture and flavor.

Tip: To ensure even baking, rotate the cake pan halfway through the baking time.

Variation: Instead of dusting with powdered sugar, you can top the cooled cake with a simple glaze made from powdered sugar and orange juice.

This cake could be personalized.

Serving and Pairing Suggestions

This Olive Oil Cake is a versatile and delicious dessert that’s perfect for any occasion. Here are some serving and pairing ideas:

Serving: Serve the cake at room temperature.

Pairing: * It’s perfect for afternoon tea, a light dessert, or a brunch gathering. * Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries. * Pair it with a cup of coffee, tea, or a glass of dessert wine. * Dust it with powdered sugar.

This cake is a perfect dessert.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the cake is cut into 8-10 slices) may contain:

• Calories: 300-400 (depending on the amount of oil and sugar)
• Fat: 15-20 grams
• Saturated Fat: 3-5 grams
• Cholesterol: 40-60mg
• Sodium: 100-150mg
• Total Carbs.: 40-50 grams
• Dietary Fiber: 1-2 grams
• Sugars: 20-30 grams
• Protein: 4-6 grams

This Olive Oil Cake is a relatively moist and flavorful cake, thanks to the olive oil. It should still be enjoyed in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Let’s conclude with a summary and FAQs:

Recipe Summary:

Olive Oil Cake is a simple yet elegant cake made with olive oil, sugar, eggs, flour, cornmeal, baking powder, baking soda, salt, orange zest, milk, and orange juice. It’s baked in a round cake pan and dusted with powdered sugar before serving.

Q&A:

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake a day or two in advance and store it, tightly wrapped, at room temperature.

Q: How long will the cake keep? A: It will keep for up to 3-4 days, tightly wrapped, at room temperature.

Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q: I don’t have cornmeal. Can I omit it? A: The cornmeal adds a subtle sweetness and a slightly coarser texture to the cake, but you can omit it if you don’t have it. The cake will still be delicious, but the texture might be slightly different.

Q: Can I use another citrus? A: Yes.