Olive Oil Cake Recipe
Daily Value: 18%
Kidney-Friendly, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||55µg||14%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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!
- Cooking spray
- 4 eggs
- 3/4 cup sugar
- 2/3 cup extra-virgin olive oil
- 1 1/2 cups unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
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.
Adapted from "The Babbo Cookbook" by Mario Batali (Clarkson Potter, 2002)
Suggested wine pairing: Sagrantino di Montefalco Passito DOCG 2005Servings: 8
Special Designations: Kid-friendly
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