Olive Oil Cake

Really. Good. Olive oil. This is the key to this delightfully simple, yet immensely satisfying and elegant cake. We may be biased, but it’s fair to say this lucky country produces some of the best (and definitely the freshest) extra virgin olive oil in the world. Which in turn, makes a bloody good Olive Oil Cake.

With just a few ingredients, the olive oil is the star and does the heavy lifting in this recipe so make sure it’s an exceptional olive oil. The oil lends a fruitiness and herbaceous element to the cake and the lemon juice and zest contributes freshness, zing and aromatics. Rich yet still delicate, sweet enough for dessert but could also be enjoyed for breakfast or morning tea.

Time: 1 hour

Yields: 1 cake

Ingredients

1 cup extra virgin olive oil
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
¼ tsp bi-carb soda
1½ cups sugar (caster or granulated)
3 large eggs at room temperature
2 tbsp fresh lemon juice (from about 1 large lemon)
1 tbsp lemon zest (from about 2 large lemons)
1 cup milk, at room temperature
2 tbsp icing sugar for topping (or more to taste)

Method

Heat oven to 180 degrees. Grease a 22-23cm round, springform cake tin (or regular round cake tin) with olive oil using your fingers to coat the pan.
In a large bowl, mix together flour, salt, baking powder and bi-carb soda.
In another large bowl, use an electric mixer or beater to beat the eggs, sugar, and lemon zest until fluffy and thick, about 5-6 minutes. Slowly drizzle in the olive oil and beat until fully incorporated and mixture becomes even thicker. Reduce the speed to low and add the lemon juice and milk. Gradually add the flour mixture and beat until combined. Using a wooden or rubber spatula, fold the mixture a few times scraping the bottom and sides of the bowl.
Pour the batter into the pan and smooth the top with a spatula or back of a spoon.
Place in the oven and bake until golden brown and a skewer or toothpick inserted into the centre comes out clean, about 40-50 minutes.
Remove the pan from the oven, place on a rack and let cool in the pan for about 15 minutes. Run a knife around the edges of the cake and release the outer ring from the pan. Slide the cake onto a rack and let cool completely. If you are not using a springform pan, run a knife around the edges of the pan to release it from the pan. Place a plate over the top of the pan and invert it onto the plate. Turn the cake right-side up on to the rack and let it cool completely.
Once cooled, sprinkle icing sugar over the top using a sifter, fine mesh strainer or a sieve. Top with your choice of topping. Edible flowers, almond slivers, fresh or macerated fruit, whipped, clotted or ice cream make delightful toppings.