Olive Oil Cake Recipes

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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

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.

OLIVE OIL CAKE



Olive Oil Cake image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 cup fresh orange juice
1 teaspoon fine salt
3 large eggs, room temperature
1 1/4 cups whole milk
2 cups sugar
1/4 cup orange liqueur, rum, brandy or whisky
1 1/2 cups extra-virgin olive oil, plus more for oiling pans
1 tablespoon lemon zest
2 teaspoons anise seed
2 teaspoons finely chopped fresh rosemary leaves, divided
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons lemon or orange marmalade
2 fresh rosemary sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.
  • In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
  • Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
  • Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.

ORANGE OLIVE OIL CAKE



Orange Olive Oil Cake image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 11

Butter, for greasing the pan
1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup olive oil
1 teaspoon vanilla extract
Juice and zest of 1 orange (about 3 tablespoons juice, 1 tablespoon zest)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  • Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light. Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate. Pour into the prepared cake pan and bake, 25 to 30 minutes. Let the cake cool 15 minutes, dust with confectioners' sugar and serve.

OLIVE OIL CAKE



Olive Oil Cake image

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

1 1/4 cups plus 2 tablespoons extra-virgin olive oil; plus more for pan
1 cup plus 2 tablespoons sugar; plus more
2 cups cake flour
1/3 cup almond flour or meal or fine-grind cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons amaretto, Grand Marnier, sweet vermouth, or other liqueur
1 tablespoon finely grated lemon zest
3 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
Special Equipment
A 9"-diameter springform pan

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.

LEMON-OLIVE OIL CAKE



Lemon-Olive Oil Cake image

Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Yield Serves 10 to 12

Number Of Ingredients 13

3/4 cup extra-virgin olive oil, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoons kosher salt
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice
5 large eggs, separated, room temperature
1/3 cup plus 3/4 cup granulated sugar
Confectioners' sugar, for dusting
4 cups fresh berries, such as raspberries, blueberries, and halved (or quartered, if large) strawberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 cups heavy cream
8 ounces mascarpone, stirred until smooth

Steps:

  • Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
  • Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
  • Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
  • Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
  • Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

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

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.

LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., 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, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE



One-Bowl Ricotta Olive Oil Pound Cake image

This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.

Provided by Melissa Clark

Yield Serves 8

Number Of Ingredients 11

Unsalted butter, shortening, or nonstick cooking spray, for the pan
1½ cups (300 grams) sugar, plus more for the pan if using a Bundt pan
3 large eggs, at room temperature
1 cup (250 grams) whole-milk ricotta cheese, at room temperature
½ cup (123 grams) sour cream or plain whole-milk yogurt, at room temperature
¾ cup (97 grams) extra-virgin olive oil
1 Tbsp. vanilla extract
2½ tsp. (10 grams) baking powder
1 tsp. (5 grams) fine sea salt
1 tsp. finely grated orange or lemon zest
1½ cups (192 grams) all-purpose flour

Steps:

  • Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
  • In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
  • Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
  • Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.

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From trivet.recipes
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AUTHENTIC LEMON OLIVE OIL CAKE - OLIVE TOMATO
Preheat the oven at 350 F (180 C). Grease an 8-9 inch (see notes below) springform pan, including sides with olive oil. Sprinkle the base of the pan with granulated sugar (about ½ teaspoon). Set aside. In a medium sized bowl, add the flour, baking powder, and a pinch of salt. Mix and set aside.
From olivetomato.com
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GLUTEN FREE OLIVE OIL CAKE | SO MOIST & AIRY
2022-03-04 In a large mixing bowl, place the sugar and olive oil. Using a handheld mixer, beat the mixture together until creamy (about 1 minute). Add the eggs, vanilla extract, and salt, and beat until lighter in color and the mixture falls off the beater in ribbons (at least 2 minutes more).
From glutenfreeonashoestring.com
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OLIVE OIL CAKE RECIPE - SERIOUS EATS
2020-06-02 Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.) Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen.
From seriouseats.com
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CHOCOLATE OLIVE OIL CAKE - DELISH KNOWLEDGE
2022-07-08 Preheat oven to 350 degrees. Spray loaf pan with nonstick spray and line the bottom with parchment paper. In a large bowl whisk together the flour, cocoa powder, baking soda, salt, granulated sugar and cinnamon. In a smaller bowl, whisk the brown sugar with olive oil to combine. Add in the brewed coffee, vanilla and vinegar and whisk until smooth.
From delishknowledge.com
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SUPER MOIST OLIVE OIL CAKE WITH YOGURT - RECIPES WITH OLIVE OIL
2021-09-03 Instructions. Preheat the oven to 350F (175C) Prepare a narrow and tall mold, either round or rectangular (coat with a little oil and sprinkle with flour). A loaf pan works great. Whisk the eggs, sugar, and salt in a large bowl for approximately 30 seconds until well mixed and airy. Add the extra virgin olive oil and yogurt, and continue beating.
From recipeswitholiveoil.com
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LEMON OLIVE OIL LOAF CAKE (THE ULTIMATE RECIPE) - DEL'S COOKING …
Preheat the oven to 350°F (180°C) and place the rack on the second lower level. Grease a 9×5-inch (23×13 cm) loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides. Set aside. Mix sugar and lemon zest with a whisk in a large mixing bowl, until some fragrant lemony flavors develop.
From delscookingtwist.com
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OLIVE OIL CAKE {EASY ONE BOWL RECIPE} - FEELGOODFOODIE
2021-04-08 Instructions. Preheat oven to 350ºF and oil a 9” round pan. Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl. Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
From feelgoodfoodie.net
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OLIVE OIL CAKE – MODERN HONEY
2021-12-21 Preheat oven to 350 degrees. In a large bowl, beat olive oil, sugar, and eggs for 2-3 minutes. Add in whole milk, vanilla, and almond extract and mix well. Fold in flour, baking powder, baking soda, and salt. Mix until combined. Spray a 9-inch cake pan with non-stick cooking spray.
From modernhoney.com
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WHAT WE’RE COOKING THIS WEEK: OLIVE OIL CAKE
2022-07-06 2 teaspoons baking powder. 1 teaspoon kosher-style sea salt. Set a 10-inch cast-iron skillet on a piece of parchment paper, trace the outline with a …
From wweek.com
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