Olive Oil Cake Ladi Tourta Recipes

TANGY OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-by-2-inch round pans with olive oil or butter, line the bottom and sides of the pans with parchment paper, and grease the paper.
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt and sift.
• Using an electric mixer with beaters or a paddle attachment, beat the eggs and sugar on medium speed until pale and aerated, about 3 minutes. Scrape down the sides of the bowl with a spatula. Add the oil, milk, buttermilk, juice, and zest. Continue beating on low speed until combined and frothy like a milkshake, about 1 minute.
• Gradually add the wet ingredients to the dry ingredients and whisk or beat until just combined and smooth.
• Pour the batter into the prepared pans.
• Bake in the center of the oven on the same rack for 30 to 33 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove the cakes from the oven and let them stand for 10 minutes. Run a butter knife around the cakes to gently release. Peel off the parchment paper from the sides. Invert the cakes, peel off the bottom piece of parchment paper, and cool on a wire rack.
• While the cake is cooling, make a stencil from parchment paper. Trace the bottom of the baking pan onto the parchment paper. Using scissors, cut out the perimeter. Fold the paper into four equal sections: half, then quarters, then eighths. Cut out shapes from the paper, leaving the curved outer edge free from cuts. Open out the folded paper. Hold the stencil securely down on the cooled cake and use a fine-mesh sieve to dust confectioners' sugar over the stencil. When you've finished, lift the stencil carefully off the cake.