A Very Beautiful Olive Oil Cake

This olive oilcake combines a golden, crisp exterior with a tender, lush centre that melts inyour mouth. Every bite is rich with olive oil’s delicate flavour, creating amoist, fragrant, and beautifully simple cake. It’s the kind of dessert thatfeels effortless yet special enough to serve on any occasion.

No ratings yet

Print Pin

Course: afternoon tea, Cake, Dessert, Desserts

Cuisine: Italian, Mediterranean

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Servings:

Calories: 398kcal

Author: Nellie Kerrison | Relish Mama

Cost: $15

Equipment

1 Oven
1 Electric mixer
2 Cooks bowls
1 Spatula
1 23 cm (9 inch) Cake Tin
1 Sieve

Ingredients

4 eggs
200 ml whole milk
120 ml Natural yoghurt full fat natural or Greek yoghurt
1 orange zested and juiced (the juice should be around 60 ml)
300 flour
300 g caster sugar
1 teaspoon salt
1 teaspoon of baking powder
250 ml extra virgin olive oil

Instructions

Preheat oven to 180oC.
Line a 23 cm (9 inch) round cake tin with baking paper and spray with oil spray.
Combine the eggs, milk, yoghurt and orange zest and mix, with an electric mixer, to combine.
In another bowl, sift the flour & combine with the sugar, salt & baking powder.
Add these dry ingredients to the wet ingredients and also add the olive oil and orange juice. Mix well to combine.
Pour the batter into the prepared tin. Bake for 60 minutes and check with a cake skewer to check if cooked through. If not quite ready, cook for a further 5 minutes.
Allow to cool in the tin for 30 minutes before placing on a cake rack.
Enjoy as is or with mascarpone or whipped cream.

Notes

Every oven is different. I love using a hanging oven thermometer (which I replace yearly) for baking accuracy. If your cake needs a little longer, pop back in for 5-10 minutes & test with a skewer again. But do buy yourself an oven thermometer - you'll thank me for it. xx

Nutrition