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Olive Oil Cake

Olive Oil Cake 6

The November 2017 issue of Bon Appetit inspired me to cook a recipe for Slow-Cooked Collard Greens in Olive Oil. The greens were spectacular and it was an easy step to try the Olive Oil Cake recipe that was included in the article.

I have made a few olive oil cakes and cookies. In my experience, the recipes are easy, delicious and have that amazingly delicate crumb as promised with olive oil baking. The success of the Slow-Cooked Collard Greens gave credibility to the source and inspired me to try the Olive Oil Cake.

A major selling point for this recipe was that the cake improves the longer it sits. During the holiday season, it seemed like “drop in guest insurance” to have a yummy cake just hanging out - one that can benefit from hanging out. The flavor is delicate with lemon and I’m thinking that a fruit compote or some good fruit jam (we just happen to make a couple of great jams here at McEvoy Ranch) would not disappoint as a topping for the cake.

Here is the recipe:

1-¼ cups plus 2 tablespoons extra-virgin olive oil plus more for the pan
1 cup plus 2 tablespoons sugar plus more
2 cups of cake flour
⅓ cup almond flour or meal or fine-ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 tablespoons amaretto, Grand Marnier, sweet vermouth or other liqueur
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 large eggs

Special equipment: A 9” diameter springform pan

Preheat oven to 400 F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess.
Whisk cake flour, almond flour, baking powder, baking soda and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice and vanilla in a small bowl.

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Olive Oil Cake 2

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Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest and 1 cup plus 2 tablespoons sugar in a large bowl until mixture is very light, thick, pale and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1-¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula. Scrape batter into prepared pan, smooth top and sprinkle with more sugar.

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Place cake in oven and immediately reduce oven temperature to 350 F. Bake 40 to 50 minutes until center is firm to the touch and a tester comes out clean. Transfer pan to wire rack and cool in the pan for 15 minutes.

Poke holes all over top of the cake and drizzle with remaining 2 tablespoons oil. Remove ring from pan, slide cake onto rack and let cool completely. Wrap cake in plastic and let sit at room temperature at least a day before serving.

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Whew!! That is an imposing looking recipe for someone who doesn’t bake a lot (me) but it is easy and the results are as rewarding as promised. I just tasted it after four days of resting. The cake is tender and moist and the lemon flavor is just right! So, if you have tea time visitors, you are covered. I also added a little whipped creme fraiche and pomegranate seeds - very festive!

 

Conversion Chart Butter to Olive Oil

  • 1 teaspoon = ¾ teaspoon
  • 1 Tablespoon = 2-1/4 teaspoons
  • ¼ cup = 3 tablespoons
  • 1/3 cup = ¼ cup
  • ½ cup = ¼ cup + 2 tablespoons
  • 2/3 cup = ½ cup
  • ¾ cup = ½ cup + 1 tablespoon
  • 1 cup = ¾ cup
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