Super Moist Olive Oil Cake Recipes

SUPER MOIST OLIVE OIL CAKE

Steps:

• 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.
• Incorporate the baking powder and flour a little at a time. Each time mix until it is all integrated.
• Once all the ingredients are well beaten, pour the cake batter in the mold and bake for 40-45 min (do not open the oven for the first 30 min).
• It is done when it is golden brown and a toothpick comes out clean.
• Turn off the oven and let the cake rest inside with the door open for 15 min. Remove from the oven and let it rest for another 20-30 min before removing from the cake pan.

OLIVE OIL CAKE

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

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.