Italian Olive Oil Cake - How to Make the Easiest Cake Ever - Food Wishes

Prepare a cake pan by cutting out a piece of parchment paper for the bottom and generously olive oiling the bottom and sides.

In a bowl, combine all-purpose flour, salt, baking powder, and baking soda. Whisk until evenly combined.

In another bowl, whisk together 3 large eggs, 1 tablespoon of honey, and a generous amount of olive oil.

Add freshly grated orange zest (about 2 tablespoons) to the wet ingredients.

Pour in some cold fresh milk and whisk until smooth, starting slowly to avoid splashing.

Add the dry ingredients to the wet ingredients all at once and whisk until the batter is smooth, being careful not to over mix.

Transfer the batter into the prepared cake pan and tap the pan to bring any larger bubbles to the surface.

Bake in a preheated 350°F oven for about 1 hour or until a wooden skewer comes out clean.

Let the cake cool in the pan for about 30 minutes before removing it.

Run a knife around the outside of the cake to ensure it isn't sticking to the pan, then flip it onto a plate and peel off the parchment paper.

Let the cake cool completely for another 20-30 minutes.

Dust the top with powdered sugar using a cooling rack for a decorative pattern.

Add blackberries to the center depression of the cake and garnish with additional orange zest.

Cut a piece of the cake and serve with fresh berries and blackberry sauce.

Equipment Needed

Spice Level:

Dietary

Allergens