Olive Oil Cake

    Olive Oil Cake

    14saves
    1hour10min


    3 people made this

    A sponge like cake with an olive oil base that is great with tea or coffee. I use Greek Extra Virgin Olive Oil as the Greek oil is always the darkest and most flavoursome. If you want to get with the Greek theme, finely chop some rosemary mix it with caster sugar and sprinkle over the cake before putting into oven. For a sponge it keeps pretty well in an air tight container.

    Studebaker Australian Capital Territory, Australia

    Ingredients
    Serves: 8 

    • 3/4 cup Greek Extra Virgin olive oil
    • 1 large lemon
    • 1 cup plain flour
    • 5 eggs
    • 3/4 cup sugar
    • Pinch salt

    Directions
    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Set oven at 175C. Grease springform (24cm) pan and line it bottom with baking paper.
    2. Set aside three bowls (one large one two smaller).
    3. Sift flour into smaller bowl. Grate zest from lemon mix it into the flour. Juice the rest of the lemon and set it aside.
    4. Separate eggs. All five yolks go into the largest bowl. Keep four whites in the second smaller bowl and and give the 5th white to the dog as a treat.
    5. Beat the yolks for a second then, on a high speed, gradually blend in 1/2 cup sugar. After a few minutes, the mix will thicken up and look like zabaglione. Reduce the beat speed then slowly add olive oil, then lemon juice (save a few drops for the egg whites). Keep beaters moving in the bowl.
    6. Then stir in flour and lemon zest with a spoon.
    7. Add remaining lemon juice to egg whites (it helps them stiffen), a pinch of salt an beat for a few minutes. Then add remaining sugar and keep beating until whites form soft peaks.
    8. Add about 1/3 of the whites into cake mixture in the large bowl and mix. Then gradually fold remaining whites and mix well.
    9. Put batter into springform pan.
    10. Sprinkle a couple of pinches of caster sugar over the top then place in middle tray of oven for about 45 minutes .
    11. Test with a cake skewer and, if satisfied, take cake out and cool for a few minutes in the pan before releasing the sides from the cake.

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    Reviews (1)

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    Made this for a work do and it was a hit. Moist, lemony - but not too lemon - and easy for me to make...which is why I picked it! I did put the rosemary (a big teaspoon, chopped) and sugar on top- a great touch and not overpowering at all. In fact it could handle more , I think. One thing...it coulda done with maybe 5 minutes less cooking. - 05 Nov 2009

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