Campari Olive Oil Cake Recipes

CAMPARI OLIVE OIL CAKE

Campari Olive Oil Cake image

When I posted a photo of this very modest-looking cake on Instagram, I was blown away by the response. Honestly, it didn't look like much - a generic yellow cake with a golden top. I think just the very notion of putting Campari and olive oil in a cake is what made people stop and "like" it. And it is a pretty terrific flavor combination: The citrusy bittersweet character of the Campari goes really well with the fragrant oil, to which I also add melted butter for richness, as well as lots of fresh citrus juice and zest. On its own, the cake is a pretty plain-looking thing, but you can dress it up for a party, adding orange segments, berries and dollops of whipped cream or crème fraîche to the top. If you want to go one step further, simmer some Campari and a bit of sugar down to a syrup, and drizzle that all over the cake. It turns the cake more pink and accentuates its boozy flavor.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup/55 grams unsalted butter (1/2 stick), melted, plus more for greasing the pan
2 cups/255 grams all-purpose flour
1 2/3 cups/330 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup/160 milliliters whole milk
2/3 cup/160 milliliters mild olive oil
3 large eggs
1/3 cup/80 milliliters Campari
1 tablespoon grated grapefruit zest
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup/60 milliliters fresh grapefruit juice
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
Whipped crème fraîche or whipped cream, sweetened or not as you like, for serving

Steps:

Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it's baked.

OLIVE OIL CAKE

Olive Oil Cake image

A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup extra virgin olive oil
3/4 cup ground almonds
1/2 cup 2% milk
4 teaspoons grated orange zest
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup confectioners' sugar
2 to 3 tablespoons orange juice
Sliced almonds, toasted, optional

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

OLIVE OIL CAKE

Olive Oil Cake image

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn't eat it on a salad, it won't be good in your cake.

Provided by Samantha Seneviratne

Categories cakes, dessert

Time 1h

Yield One 9-inch cake

Number Of Ingredients 9

Ingredients

1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
2 cups/255 grams all-purpose flour, plus more for the pan
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/4 cups/295 milliliters whole milk, at room temperature

Steps:

Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

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