OLIVE OIL CAKE

I'm obsessed with this cake. It may look understated, but it's delicate, moist and perfectly sweet.
​No equipment needed and only takes about 20 minutes to throw together.
Makes: 10-12 servings                                                                                         Takes: 1.5 hours

OLIVE OIL CAKE

From Food52
Makes: 10-12 servings
Takes: 1.5 hour
  • 2 cups (250g) all-purpose flour
  • 1 3/4 cups (350g) sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups (285g) extra-virgin olive oil
  • 1 1/4 cups (305g) whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup (60g) fresh orange juice
  • 1/4 cup (55g) Grand Marnier (optional)
  1. Heat the oven to 350° F. Butter, oil or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. 
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. Set aside.
  3. In another, slightly larger bowl, whisk the olive oil, milk, eggs, orange zest, orange juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely before serving. Serve with roasted strawberries, blueberry compote, fresh fruit or as is!
    1. Slow roasted strawberries: quarter strawberries, toss with sugar, and roast on a sheet tray in a 250° oven for 3-6 hours. They almost come out dehydrated, see photo below.
    2. ​A quicker option: toss strawberries or blueberries with sugar and a little lemon juice/zest and cook in a small saucepan until jammy.