HOW TO MAKE AN OLIVE OIL CAKE | With Lemon & Rosemary

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.

Add 4 eggs and 175 grams of white sugar to a mixer.

Whip the ingredients for a couple of minutes until the eggs are pale in color and the mixture is doubled in volume.

With the machine running, drizzle in 165 grams of extra virgin olive oil followed by 80 grams of whole milk.

Zest 1 lemon and chop 10 grams of fresh rosemary, then add to the wet mixture.

In a separate bowl, mix together 250 grams of all-purpose flour, 6 grams of sea salt, and 20 grams of baking powder.

Fold the flour mixture into the wet ingredients by hand to avoid overmixing.

Prepare a greased and floured springform pan.

Preheat the oven to 325 degrees Fahrenheit.

Pour the batter into the prepared springform pan.

Bake for about 40 to 45 minutes until fully risen and a toothpick or cake tester comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens