Olive Oil Cake
Both light and never dry, this is the cake that many cake-haters don’t know they’re yearning for. We’ve even used it to create layers for a wedding sheet cake (united by layers of lemon curd and Swiss meringue butter cream frosting). Serve with fresh berries and creme fraiche, whipped cream, or vanilla ice cream.
Makes 1 (9-inch) cake pan
INGREDIENTS
150 grams sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 lemon, zest only
150 grams olive oil
110 grams milk (sub dairy free milk)
1 egg
165 grams all-purpose or cake flour
METHOD
Preheat the oven to 350°F with the fan on. Line a 9-inch cake pan with parchment paper and a little olive oil.
Combine the dry ingredients (except the flour). Whisk together the sugar, baking soda, baking powder, and salt in a medium bowl for about 20 seconds.
Combine the wet ingredients. Whisk together the lemon zest, olive oil, milk, and egg. Whisk this mixture vigorously into the dry ingredients until the batter looks smooth and well emulsified.
Add the flour. Sift in the flour and whisk just until combined. Scrape the batter into the prepared pan.
Bake until the cake is firm but your finger still leaves an impression in the puffy crust, about 20 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
Cool and serve with seasonal fruit and creme fraiche. Store tightly wrapped at room temperature for up to 3 days (but who’s gonna let it sit around for that long?!).
FURTHER READING
