How to Make Olive Oil Cake for the Simplest Dinner Party Dessert

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture at a lower cost.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often less expensive and adds moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter cake, reducing calories.

Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 3/4 teaspoon of salt.

In another bowl, beat 3 large eggs on medium speed until frothy, about 1 minute.

Add 1 1/4 cups of granulated sugar and 1/4 teaspoon of lemon zest to the eggs and beat on high speed for about 3 minutes until pale and ribbony in texture.

Slowly add 3/4 cup of extra virgin olive oil to the egg mixture and mix until there are no streaks of oil.

Add half of the flour mixture to the wet ingredients and mix on low speed.

Pour in 3/4 cup of whole milk and mix until just combined.

Add the remaining flour mixture and mix on low speed until just incorporated, being careful not to overmix.

Grease a springform pan and pour the batter into it.

Sprinkle 2 tablespoons of granulated sugar over the top of the batter.

Bake in the preheated oven on the middle rack for 40 to 45 minutes, until a toothpick comes out with just a few crumbs attached.

After baking, let the cake cool in the pan for 15 minutes before removing it from the springform pan.

Run a knife around the edges of the cake to ensure it separates from the sides.

Release the latch on the springform pan and remove the sides, then transfer the cake to a wire rack.

Let the cake cool for 90 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens