Holiday

Olive Oil Cake

December 26, 2016

I bookmarked this recipe from Little Flower Baking and finally made it for a Chanukah party, as it offers a nod to the miracle of oil that is celebrated during this holiday. With its crackling crust and aromatic oil-rich center, this citrus-infused cake is sure to please.

Gather

2 cups all-purpose flour (or gluten-free flour)

1 ¾ cup granulated sugar (or coconut)

1 ½ teaspoons sea salt

½ teaspoon baking soda

½ teaspoon aluminum-free baking powder

3 pasture eggs

1 ¼ cups extra-virgin olive oil

1 ¼ cups whole milk

½ cup fresh orange juice

1 tablespoon orange zest

Preparation

Preheat oven to 375°F. Line a 9-inch round, 3-inch tall cake pan with parchment paper and lightly grease with olive oil or butter. Sift together flour, sugar, salt, baking soda, and baking powder and set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a hand-held mixer), beat eggs on medium speed. Stream in olive oil and continue whisking until mixture thickens slightly, 2 to 3 minutes. Stream in milk and orange juice and mix until just combined. Add orange zest. Add dry ingredients on low speed until just combined, about 30 second. Use a rubber spatula to scrape bowl to ensure all dry ingredients are incorporated. Batter will look similar to pancake batter.

Pour batter into prepared pan. Bake until cake begins to dome, about 30 minutes. Rotate pan and continue baking until top is golden brown and an inserted toothpick comes out clean., 30 to 35 minutes. Cool cake at least 2 hours before unmolding. Dust with confectioners sugar or decorate to your liking.

The moistness of this cake means it will keep on the counter for a week – but good luck keeping it that long!

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