How To Make A Spectacular Olive Oil Cake With Chef Susana Querejazu | Made In Cookware

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°F (175°C).

Grease and flour a pie dish or cake pan.

Zest the oranges and set aside.

In a bowl, whisk together the eggs and sugar until pale and fluffy.

Slowly add the olive oil while whisking continuously.

In another bowl, combine the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared pie dish or cake pan.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

While the cake cools, prepare the stone fruit by sprinkling with sugar and brûléeing if desired.

Whip the heavy cream with sugar until soft peaks form and serve with the cake and fruit.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens