Olive Oil Cake

  • Active Time 15m
  • Total Time 1h 30m

Makes a tall 10-inch cake, serving 12

When baked, olive oil has a rich and somewhat mysterious flavor. This cake is high and handsome, much like a chiffon cake. In fact, call this chiffon cake because people often balk at the idea, but not the taste, of an olive oil cake. Serve this delicate confection with dessert wine or sherry and accompany with sliced nectarines, pears, berries and whipped cream flavored with apricot preserves.

ingredients

  • 4 eggs, separated, plus 1 egg white, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon orange flower water
  • Finely grated zest of 1 orange and 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 1/3 cups milk
  • 2 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • Powdered sugar

directions

Preheat oven to 375 degrees F. Oil or butter and flour a 10-inch springform or bundt pan.

Beat the egg whites until they form soft peaks, then gradually add 1/3 cup of the sugar and continue beating until firm peaks are formed. Scrape them into a large bowl and set aside. In the same mixing bowl (don't bother to rinse it) attached to a stand mixer, beat the yolks with the remaining sugar until thick and light colored. Lower the speed, add the flavorings and salt, then gradually pour in the olive oil. The batter will be thick, like mayonnaise. Slowly add the milk, then whisk in the flour and baking powder. Reach thoroughly around the bottom of the bowl to make sure everything is well mixed. Fold in the egg whites. Scrape the batter into the prepared pan.

Bake in the center of the oven for 25 minutes. Reduce the temperature to 325 degrees F and bake for 40 minutes more until a cake tester comes out clean and the cake has begun to pull away from the sides. (It's better to err on the side of overbaking than underbaking this cake.) Let cool in the pan for 10 minutes. Remove the rim and invert, if using a bundt pan, onto a cooling rack. When cool, gently transfer the cake to plate and dust with powdered sugar.

Recipe reprinted by permission of Broadway Books. All rights reserved.

RecID 3461

nutrition information per serving

279 calories; 14g total fat; 73mg cholesterol; 171mg sodium; 35g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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