Olive Oil Cake

A simple and deliciously moist olive oil cake.

Olive Oil Mini-Cake

If you’ve been following this blog from the beginning you may have picked up on the fact that I’m a bit obsessed with olive oil.  I love this cake because it really celebrates one of my favorite ingredients.

You can use a basic extra virgin olive oil for this recipe, such as Colavita. I was hoping to really showcase the olive oil flavor, so I used 7 ounces of Colavita (found at any grocery store) and 3 ounces of Maussane-les-Alpilles, which is a fruity, high quality olive oil with the slightest peppery kick at the end.

Now, I’m fairly new to baking.  Someone gave me a KitchenAid mixer awhile back and that got me started.  But I’ve probably only made a handful of cakes.  Definitely not many with a springform pan.  So I made my cake batter (see directions below) and as I was pouring it into the springform, I thought to myself “It sure would suck if this thing came apart!”

It was like magic because 2 seconds later there was cake batter everywhere.  After cursing loudly, I grabbed the large mixing bowl and managed to capture around half of the batter.  As it turned out, I have 2 mini-springform pans I’ve been debating what to do with, and this seemed like a good time to experiment.

Springform 1

I placed the springform pans onto a baking sheet this time to ensure they weren’t going anywhere and stared at them for a full minute before gently placing the sheet in the oven.

Springform 2

A bit of internet research told me to bake the cake for 15 minutes less than I would have in the larger pan.  They turned out slightly well done on the outside, but perfectly soft and flavorful on the inside. I think it will be just perfect in a 9-10 inch pan.

Adapted from Cat Cora’s Ladi Tourta recipe

cake
Print Pin Recipe

Olive Oil Cake

A simple and deliciously moist olive oil cake.
Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 28
Author Jennifer Farley

Ingredients

  • 3 large eggs beaten
  • 2 cups sugar
  • 1 1/4 cup (10 oz) extra-virgin olive oil
  • 1 1/4 cup milk (I used 2%)
  • 1/4 cup Triple sec
  • 1/4 cup fresh-squeezed orange juice
  • zest of 1 lemon
  • 2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • Powdered sugar for garnish

Instructions

  • Preheat oven to 350 degrees F. Grease a 10-inch cake pan with olive oil.
  • In a large bowl, whisk together the eggs, sugar, olive oil, milk, Triple sec, orange juice, and zest. In a separate bowl, sift together the cake flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended (the batter will be thin.)
  • Pour the mixture into the oiled cake pan. Bake for 1 hour. Place on a rack to cool for at least 5 minutes. Run a knife around the edges and turn out onto a plate. Sprinkle with powdered sugar and serve!

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

 

 

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PS: Here’s a link to where I buy amazing olive oils.  I have 2 right now.  I plan to try as many of these as possible over time.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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  • HI! This is Laura Brownstein-Evan’s wife. Your blog is great. I have it on my blog roll on my blog. This recipe looks delicious too!

  • I’ve tried this before…different recipe but same delicious results. Haven’t baked in quite awhile but you’ve given me the inspiration to bake again!

  • Your blog is AMAZING!!!!!!!!!!!!! I tried Mario Batali’s olive oil cake a long time ago and it was just too sickly sweet and greasy:( This one is adorable. Do you like the mini springform pans?
    You will come to love your KitchenAid. I was here in Italy for 3 years before I realized I couldn’t live without one.
    If you love olive oil, I highly suggest you try some from Puglia. It’s lesser known than Tuscan or Ligurian, but it is so delicious.
    I’m bookmarking your blog-I’m your newest fan!!!!!

  • This sounds sooooo delicious, I was actually just watching Cat Cora on Iron chef a few minutes ago, I didn’t know she baked.

    Anyway, I going to give it a try soon, I’ve got a few different varieties of oilve oil at home so I will try with the fruitiest one.

  • All the way through this, I felt like I was having a conversation with you. I was talking, but you couldn’t hear me.

    First, don’t you love the internet. You were able to find out almost instantly to reduce the cooking time 15 minutes. The endless available information still amazes me, but that’s not saying much because I’m still puzzled by how television works.

    I love how resourceful you are, immediately shifting gears and salvaging the remaining batter by using the smaller pans. I’m sure I would have been quite frustrated and said even more bad words.

    I have a cheesecake recipe that I like very much, and it’s baked in a water bath. I’ve heard that it’s a good idea to wrap the bottom of the springform pan with foil when using a water bath, to prevent water seepage just in case the pan is loose.