Charlotte Druckman's Olive (Oil) Cake | Genius Recipes

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.

Introduce the olive oil cake and the unique ingredient, oil cured olives.

Discuss the flavor profile of oil cured olives and their suitability for desserts.

Mention the use of almond flour to add chewiness and subtle sweetness to the cake.

Begin the mixing process by creaming dark brown sugar until smooth.

Add eggs to the mixture one at a time, ensuring each is well incorporated before adding the next.

Add a generous amount of vanilla extract, emphasizing the importance of using enough vanilla in baking.

Preheat a cast iron skillet in the oven and add olive oil to prevent sticking.

Sprinkle granulated sugar in the hot skillet to create a crust on the cake.

Pour the cake batter into the skillet and bake until done.

Use a butter knife to gently loosen the cake from the sides of the pan before inverting it onto a plate.

If the cake appears stuck, use a spatula to carefully lift it before flipping it out.

Flip the cake onto a serving plate and ensure it is right side up, admiring its appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens