OLIVE OIL CAKE
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits-this dairy-free version will keep on your counter for days (not that it'll last that long).
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cake Bake Almond Amaretto Lemon Juice
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Drizzle bottom and sides of pan with oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more oil. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and salt in a medium bowl to combine and eliminate any lumps. Stir together amaretto, lemon juice, and vanilla in a small bowl.
- Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and 1 cup plus 2 Tbsp. sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer. With mixer still on high speed, gradually stream in 1¼ cups oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with amaretto mixture in 2 additions, beginning and ending with dry ingredients. Fold batter several times with a large rubber spatula, making sure to scrape the bottom and sides of bowl. Scrape batter into prepared pan, smooth top, and sprinkle with more sugar.
- Place cake in oven and immediately reduce oven temperature to 350°F. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.
- Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. oil; let it absorb. Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely. For the best flavor and texture, wrap cake in plastic and let sit at room temperature at least a day before serving.
- Do Ahead
- Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
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Shiza Noor
[email protected]Overall, I thought the olive oil cake was a great recipe. It was easy to make and turned out delicious.
Ayoube Guendouz
[email protected]The cake was a little too sweet for my taste, but I think that's just a personal preference.
Clearwater Daddy
[email protected]I'm not a big fan of olive oil, but I actually really enjoyed this cake. The olive oil flavor is subtle and not overpowering.
Hilda Osei
[email protected]The olive oil cake is a great way to use up leftover oranges.
sajid anwar
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just as a snack.
Roshan Indika
[email protected]I found the cake to be a bit too oily. I think I would use less olive oil next time.
Akhtar Baloch
[email protected]The cake was delicious! I especially loved the citrus glaze.
Vinaykumar Shirur
[email protected]I made some substitutions to the recipe, such as using almond flour instead of all-purpose flour. The cake still turned out great!
Luzzli Li
[email protected]I thought the olive oil cake was just okay. It was a little dry for my taste.
BB BB
[email protected]The olive oil cake was a great success! My family loved it and I'll definitely be making it again.
Muhammad sajid shah
[email protected]I was pleasantly surprised by how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems.
Mubeen Mubeen
[email protected]This olive oil cake was a hit! It was moist and flavorful, with a beautiful golden crust. I followed the recipe exactly and it turned out perfectly.