Mediterranean Olive Oil Cake Recipes

MEDITERRANEAN OLIVE OIL CAKE

Mediterranean Olive Oil Cake image

This recipe could have come from several Mediterranean countries. You will need a 9"-diameter springform pan.

Provided by Member 610488

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup sugar
1 cup orange blossom honey
3 tablespoons green cardamom pods, crushed
1/2 cup olive oil, plus more for brushing
1 cup all-purpose flour
1/2 cup almond flour or 1/2 cup semolina flour
1 1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup sugar, divided
3 large eggs, separated
2/3 cup plain Greek yogurt
1 1/2 teaspoons orange zest or 1 1/2 teaspoons lemon zest, grated
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup almonds, sliced, blanched, toasted and cooled

Steps:

Make the syrup at least a day ahead. When ready, bring 3 cups water, sugar, honey, and cardamom to a boil in a medium heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer, and syrup is reduced to 3 1/4 cups, about 40 minutes. Strain syrup, removing cardamom pods and seeds.
When ready to make the cake, first, preheat oven to 350F, then brush 9" diameter springform pan with oil.
Have two medium bowls and one large bowl set aside. In the first medium bowl, whisk both flours and the baking powder, ground cardamom, salt and baking soda. Mix well.
Using an electric mixer with the large bowl, beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks, then add the flour mixture. Beat in yogurt, zest, and extracts.
In the other medium bowl and using clean, dry beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend, in 2 portions. Transfer to prepared pan and smooth the top.
Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving.
Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.

Nutrition Facts : Calories 339.1, Fat 13.3, SaturatedFat 1.9, Cholesterol 46.5, Sodium 183.3, Carbohydrate 53.8, Fiber 1, Sugar 44.4, Protein 4

THE MOST AMAZING LEMON OLIVE OIL CAKE

The Most Amazing Lemon Olive Oil Cake image

A delicious, light and airy breakfast cake that you can make ahead of time!

Provided by Marilena Leavitt

Categories Breakfast/Brunch

Time 50m

Yield 10-12 servings

Number Of Ingredients 9

Ingredients

1 ¾ cups All-purpose flour
1 tsp. baking powder
¾ tsp. salt
3 large eggs, room temperature
1¼ cups (plus 2 TBSP. sugar)
--- zest of one small lemon
¾ cup extra-virgin olive oil
¾ cup milk
--- pearl sugar (optional)

Steps:

Adjust oven rack to middle position and heat oven to 350°F. Grease well a 9-inch spring-form pan and set aside.
Whisk the flour, baking powder and salt together in medium bowl.
In a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add the 1¼ cups sugar and lemon zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Next, add the milk and mix until combined. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
Transfer batter to the prepared pan; sprinkle remaining 2 tablespoons of sugar over entire surface. Bake until the cake is deep golden brown and toothpick inserted in center comes out with only few crumbs attached, about 40 to 45 minutes. The top of the cake will look crackled when done, which is the desired look.
Transfer pan to wire rack and let cool for 15 minutes. Sprinkle with some pearl sugar, if desired (optional). Remove the side of the pan and let the cake cool completely for an hour. Cut the cake into wedges and serve.

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