When I saw the recipe for this cake, I just couldn’t imagine what an olive oil cake would taste like – in my mind it was still made with butter. I love olive oil, and just couldn’t resist making it. I was not disappointed. The texture was wonderful, and the orange peel paired beautifully with the olive oil flavor. This cake definitely wants to be eaten with a good strong cup of coffee. Make sure you use a mild olive oil or else it will definitely overpower the rest of the ingredients. This recipe comes from Manhattan’s Abraco Coffee Shop, and was printed in Bon Appetit.
- 1 1/2 cups unbleached white flour
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp coarse kosher salt
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup mild-flavored organic olive oil
- 2 tsp finely grated orange peel
Preheat oven to 325F. Oil and flour 9x5x3-inch metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil, and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
Bake cake until tester inserted into center comes out clean, 60 to 65 minutes. Cool in pan on rack 20 minutes. Invest pan to remove cake. Cool completely, top side up.
For a printer friendly recipe, click here: Olive Oil Cake