- Nathan Myhrvold born (1959)
Olive Oil Cake
- Cooking spray
- 4 eggs
- 3/4 Cups sugar
- 2/3 Cups extra-virgin olive oil
- 1 1/2 Cup unbleached, all-purpose flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon kosher salt
This extra-virgin olive oil cake is moist and just a touch sweet. Serve with your favorite gelato for a simple dessert. As always, this recipe is meant to be a guideline. Cooking is not always an exact science, so enjoy making it your own!
Preheat the oven to 325 degrees.
Spray a 10-inch loaf pan with cooking spray and set aside. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.
Bake for 45-50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted into the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.