Next-Level Olive Oil Cake | Julia At Home (S3 E7)

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.

Whisk together 3 cups of all purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of table salt in a bowl and set aside.

In another bowl, combine 1 and 1/4 cups sugar and 4 whole eggs, whisking by hand for about a minute until the mixture is lighter in color and frothy.

Add 1 and 1/4 cups of extra virgin olive oil to the egg mixture and whisk until combined.

Stir in 1 cup of whole milk yogurt until fully incorporated.

Add the dry ingredients to the wet ingredients and stir until there are no streaks of flour left, allowing for some lumps.

Grease a 12-cup Bundt pan thoroughly with vegetable oil spray.

Pour the batter into the prepared Bundt pan, ensuring to wipe down the sides to prevent burning.

Bake in a preheated oven at 375 degrees Fahrenheit for about 45 minutes, checking for doneness with a wooden skewer.

Let the warm cake sit in the pan for a few minutes before turning it out onto a wire rack.

To make the glaze, combine 2 cups of confectioner sugar with 1 tablespoon of yogurt and 2 to 3 tablespoons of lemon juice until the desired consistency is reached.

Drizzle half of the glaze over the warm cake and let it cool for an hour before glazing again with the remaining glaze.

Allow the cake to cool to room temperature for about two hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens