Olive Oil Cake

April 6, 2023

This olive oil cake recipe offers a delightful twist on traditional cake baking, incorporating the rich, nuanced flavors of olive oil into a dessert that is both moist and aromatic. While the original recipe uses all-purpose flour, adapting it to a gluten free olive oil cake is a seamless transition, ensuring that everyone can enjoy this delightful treat.

The cake's inclusion of citrus elements, particularly orange and lemon zests, transforms it into a lemon olive oil cake or a broader citrus olive oil cake, offering a refreshing, zesty undertone that complements the olive oil's depth.

This recipe harkens to the essence of a lemon pound cake but stands out with its unique use of olive oil, adding a Mediterranean flair to the familiar sweetness of traditional pound cakes. Whether seeking a gluten-free alternative or simply a novel cake recipe, this olive oil cake promises to be a delightful, flavorful experience.

Ingredients

Time

1 hour

Serving

Ingredients

4 large eggs
1 cup granulated sugar
1 medium orange (zest)
1 medium lemon (zest)
1 tablespoon rosemary (chopped)
1 1/2 cups all-purpose flour
3/4 cup instant polenta
2 teaspoons baking poweder
1 teaspoon salt
3/4 cup Heraclea Lemon Infused Olive Oil

Steps

Preheat oven to 350°F and position the rack in the center of the oven. Lightly grease a 9-inch springform pan with butter (or olive oil).
Place the eggs and sugar in an electric mixer bowl and whisk on medium.
In a separate bowl, mix the flour, instant polenta, baking powder, and salt. Also the orange and lemon zests, and chopped rosemary.
Carefully add the dry ingredients from Step 3 into the egg mixture along with olive oil. Try 1/3 of the dry mix first, followed by 1/2 olive oil, and then another 1/3 of the dry mix, whisking along the way to make sure ingredients fully mix. Then add the remaining 1/3 of the dry mix and the olive oil.
Pour the batter into the springform pan and bake for 30-35 minutes on 350°F. Insert a knife into the cake to see if it's baked (knife must come out clean).
Cool the cake for 12-15 minutes and then carefully remove the sides of the pan and allow the cake to cool completely.
Dust with granulated sugar before serving, if you wish.