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Olive Oil Cake – Sugar Spun Run

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My Olive Oil Cake has a pleasing olive oil taste bolstered by recent citrus. It’s a lightweight and fantastically plush cake that’s good for snacking! Recipe features a how-to video!

Slice of olive oil cake that has been cut from the whole cake and is about to be served.

Should-Attempt Spring Cake

Introducing my new favourite spring cake: olive oil cake!

This cake is the right after-dinner deal with for these of you on the lookout for one thing candy however not too candy. It’s a young, plush cake (no frosting vital — it’s not typically you’ll hear me say that) that has a lightweight olive oil taste accented with a squeeze of citrus.

A sprinkle of granulated sugar on high offers us a crisp, candied topping that’s a pleasant textural distinction to the ultra-plush cake (and it’s far more enjoyable than your typical powdered sugar dusting).

Slice of soft and dense olive oil cake on a plate.

Whereas most cake recipes suggest a impartial oil like canola or vegetable (like my yellow cake), right this moment’s recipe capitalizes on the sturdy style of additional virgin olive oil to create a uniquely flavored cake. The olive oil isn’t overwhelming, however it’s noticeable so 1) select an olive oil with a pleasing taste, and 2) if you happen to don’t like olive oil, you may need to skip this one!

I took a web page from my bitter cream pound cake recipe, and determined to whip the egg whites individually earlier than folding them in to our cake batter. Why this additional step? I promise I’m not having you soiled additional dishes for nothing.

Olive oil tends to make the cake a bit extra dense, so including whipped egg whites will lighten issues as much as create a gorgeous texture. The ensuing cake remains to be dense (not as dense as a pound cake), however it melts in your mouth. You will find it irresistible!

What You Want

Overhead view of ingredients including lemons, olive oil, eggs, milk, and more.

Take a look at that, lower than 10 components! It’s easy and traditional. Listed here are a number of components value paying some additional consideration to:

  • Olive oil. Whereas the olive oil style on this cake is refined, I do suggest utilizing an additional virgin olive oil with a taste you take pleasure in. Extra on this beneath.
  • Lemon. Citrus pairs so fantastically with olive oil! I take advantage of lemon in right this moment’s recipe, however you possibly can substitute orange or actually every other citrus. You’ll want the juice and the zest out of your fruit.
  • Eggs. We’ll be separating our eggs right this moment so we are able to whip the egg whites individually. Just be sure you don’t let even a tiny little bit of yolk combine in with the the whites, or they received’t whip correctly. As when whipping egg whites for macarons, it’s essential the bowl you whip them in be clear, dry, and grease-free.
  • Milk. I like utilizing entire milk right here for greatest outcomes. One other milk might work, however I can’t assure the cake shall be as moist if you happen to make a substitution.
  • Sugar. Common granulated sugar goes within the cake, whereas coarse sugar is sprinkled on high. In the event you don’t have coarse sugar, granulated will work positive for the highest too.

SAM’S TIP: This recipe works greatest with room temperature eggs. Forgot to set yours out? Observe the information in my publish on easy methods to rapidly carry eggs to room temperature!

Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll all the way down to the underside of the publish!

The best way to Make Olive Oil Cake

Collage of four photos showing egg whites being whipped and egg yolks being combined with wet ingredients.
  1. Separate your eggs, inserting the egg yolks in a single bowl and the whites in one other. .
  2. Whip the egg whites to stiff peaks. When completed, they’ll be thick, voluminous, and fluffy, and if you happen to carry the beater straight out of the combination, the height that varieties ought to maintain its form and never fold over or sink again into the combination. Set this apart.
  3. Beat the egg yolks, sugar, oil, and lemon zest for 1-2 minutes, you need all the things well-combined.
  4. Stir within the milk and lemon juice together with your mixer on low pace.
Collage of four photos showing dry ingredients and whipped egg whites being folded into cake batter.
  1. Mix the dry components in a separate bowl.
  2. Regularly fold the dry components into the egg yolk combination. I do that half by hand, an electrical mixer would run the chance of over-mixing the batter at this stage.
  3. Gently fold the whipped egg whites into the batter till totally mixed, however don’t over-mix! Over-mixing might go away you with a too-dense and dry, probably even rubbery cake, so use a delicate hand and a spatula to include the egg whites.
  4. Pour the batter right into a springform pan and sprinkle the highest with coarse sugar.
Collage of two photos showing olive oil cake after baking.
  1. Bake on a foil lined baking sheet for 55-65 minutes at 325F. The foil lined baking sheet is just for additional safety, not all springform pans are created equally and if yours leaks, you need the cleanup to be simple! Check the cake for doneness with a picket skewer.
  2. Let the cake cool fully earlier than eradicating the springform ring and slicing.

SAM’S TIP: Be mild when folding in your whipped egg whites! After spending time whipping them as much as stiff peaks, the very last thing we need to do is deflate all that air.

Overhead view of olive oil cake with three slices cut and and ready to serve.

Steadily Requested Questions

Is olive oil cake more healthy than common cake?

Olive oil has many dietary advantages, and it’s much less processed than vegetable or canola oils. Due to this, you possibly can say this cake is a “more healthy” various to a conventional vanilla cake made with canola oil; nonetheless, take into account that is nonetheless cake and meant to be a deal with!

What’s olive oil cake speculated to style like?

This cake has a lightweight olive oil taste accented with citrus notes. It’s not too candy, making it good for brunch or a day snack with a cup of tea or espresso.

What kind of olive oil is greatest?

Use an excellent high quality additional virgin olive oil that you just just like the style of. For me, it is a good olive oil from my native grocery retailer, however when you’ve got a fancier EVOO you want (perhaps even a citrus flavored one!), be at liberty to make use of it right here!

Slice of cake with the first bite on the fork beside it.

Would you be all in favour of seeing a chocolate olive oil cake? Surveying the group to find out if I ought to indulge my internal urge to make all the things chocolate. Let me know within the feedback!

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! In the event you do this recipe, make sure to tag me on Instagram, and you may as well discover me on YouTube and Fb

Slices being cut and served from an olive oil cake.

Olive Oil Cake

My olive oil cake has a pleasing olive oil taste bolstered by recent citrus. It is a mild and fantastically tender cake that is good for snacking! Recipe features a how-to video!

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Price

Course: Cake, Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 1 hour

Whole Time: 1 hour 20 minutes

Servings: 12 servings

Energy: 330kcal

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Directions

  • Preheat oven to 325F (160C). In case your springform pan just isn’t non-stick, evenly spray sides and backside with baking spray.

  • Crack eggs, separating the egg yolks into a big mixing bowl and the egg whites right into a clear, dry medium-sized mixing bowl.

    4 giant eggs

  • To the massive bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electrical mixer (or stand mixer) to beat on medium-high pace for 1-2 minutes, batter ought to be uniform and well-combined.

    1 ¾ cups (350 g) granulated sugar, ⅔ cup (157ml) (157 ml) additional virgin olive oil, 2 Tablespoons lemon zest

  • With mixer on low-speed, step by step stir in milk and lemon juice till mixed.

    ½ cup (118 ml) entire milk, 2 Tablespoons lemon juice

  • In a separate mixing bowl, whisk collectively flour, baking powder, baking soda, and salt.

    2 cups (250 g) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon desk salt

  • Use a spatula to step by step fold the dry components into the egg yolk combination, till mixed.

  • Use an electrical mixer (with clear, dry beaters) to beat your egg whites to stiff peaks. Put aside.

  • Use your spatula to softly fold the egg whites into the batter till fully mixed (don’t over-mix).

  • Pour batter evenly into 9” springform pan. Sprinkle throughout with coarse sugar.

    2 Tablespoons (25 g) coarse granulated sugar

  • Place springform pan on a foil-lined baking sheet and switch to heart rack of 325F (160C) oven. Bake for 55-65 minutes, or till a picket skewer inserted within the heart comes out clear or with a number of moist crumbs.

  • Permit cake to chill fully earlier than eradicating the ring from the springform pan and slicing and serving,

Notes

Storing

Retailer in an hermetic container at room temperature for as much as 5 days. This cake additionally could also be tightly wrapped and frozen for as much as a number of months.

Vitamin

Serving: 1serving | Energy: 330kcal | Carbohydrates: 48g | Protein: 4g | Fats: 14g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Trans Fats: 0.01g | Ldl cholesterol: 56mg | Sodium: 230mg | Potassium: 63mg | Fiber: 1g | Sugar: 32g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg

Dietary data relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.



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