12.13.18

OLIVE OIL CAKE!

olive oil cake | designlovefest

we recently wrote about our olive oil trip to northern california which was filled with delicious food. one of the things we ate the first night there was an olive oil cake. it had such a nice subtle flavor with fleck of lemon and a moist crumbly texture and bri and i both looked at each other and said, “let’s make this when we get home!” when we had it they served it with whipped cream on top, we tried it with a lemon frosting which was delicious but dare i say a little too sweet? the frosting makes it great to use as a birthday cake or for a celebration because you can decorated and it looks fancier. but alone, the cake is great and the recipe has a sugared crust and it pairs perfect with tea or coffee. if you consider yourself general to not be a sweets person (like bri) then this is the cake for you, it’s not overpowering and won’t leave you with the sick sugary feeling. – joanie p.s. sweater is and i loveeee it. true to size and the color is a dream! 

olive oil cake | designlovefest

we used an olive oil from california olive ranch’s new . it was the one which was delicious and the perfect one to use for the cake. i highly recommend using a great olive oil for this as it’s a main component of the cake and you even drizzle some on top after it bakes which means the flavor really counts.


what you’ll need:

• 1 1/4 cup 2 tablespoons extra virgin olive oil + more for the pan
• 1 cup 2 tablespoons sugar, more for dusting
• 2 cups cake flour (important! this really matters, don’t use all purpose, we tried it and it didn’t work)
• 1/3 cup almond flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 tablespoons Grand Marnier (or another liqueur like sweet vermouth)
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 3 large eggs

* you need a spring form pan for the recipe

olive oil cake | designlovefest

– preheat oven to 400 degrees. drizzle olive oil on the bottom and sides of the pan, use fingers to coat. cut a piece of parchment paper to line the bottom and then put more oil on top of the paper. sprinkle sugar to cover the bottom of the pan.
– whisk cake flour, almond flour, baking powder, baking soda and salt in a medium bowl to combine and eliminate any lumps.

olive oil cake | designlovefest

– in a separate small bowl stir together the Grand Marnier, vanilla and lemon juice.

– (make sure you’re using a clean and dry bowl for this part!) using a stand or hand mixer beat eggs, lemon zest and 1 cup + 2 tablespoons sugar on high until the mixture is light, thick and pale in color and comes of the beaters in a slow dissolving ribbon. the recipe says this will take 3-5 minutes, it took us closer to 7 minutes. while it’s still on high start adding the 1 1/4 cup oil slowly, we did this in a very slow drizzle, it took about 4 minutes to add all the oil. beat until it’s incorporated and mixture is even thicker.

olive oil cake | designlovefest
olive oil cake | designlovefest

– next take the flour mixture and the Grand Marnier mixture and add it to the egg mixture on a low speed. the flour will be added in 3 parts and the grand marnier in 2, start and end with the flour. fold batter to make sure it’s all incorporated but don’t over mix!

– pour into prepared pan, sprinkle with sugar and place in oven. immediately lower the temp from 400 to 350. cook for 35-45 minutes.

-once cooked cool in the pan on a wire rack for 15 minutes, then poke holes all over the cake and drizzle 2 tablespoons of oil on top and sprinkle with sugar. remove the pan and let cool completely on the rack.

olive oil cake | designlovefest
olive oil cake | designlovefest
olive oil cake | designlovefest

this is we used, it’s delicious but not a necessary step.

olive oil cake | designlovefest
olive oil cake | designlovefest
olive oil cake | designlovefest

enjoy! and the flavor gets even better the next day…

olive oil cake | designlovefest
olive oil cake | designlovefest

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3 COMMENTS

Add your own

    Jen says:

    I always drizzle olive oil on a hot pizza when I make them at home, some red pepper flakes & a squeeze of lemon… makes frozen pizza take so much better!

    Annie Slocum says:

    Just ordered the Destination series of California Olive Ranch! I love their olive oil and use it daily. I am interested in the ones especially for baking!

    I adore how you’ve decorated it!

    Rebecca |

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