Servings: 6-8
Preheat: 350
Prep Time: 15 minutes
Source: adapted from the vegetarian times cooks mediterranean
This is a simple cake and what makes it special is, you guessed it, the type of olive oil you use. Despite olive oil being a main ingredient, this cake does not actually taste like olive oil. It tastes like a lemon-scented chiffon or angel food cake — the fruitiness of the olive oil is in the background and I really feel you’d only be able to tell that it’s there if you already knew
Ingredients:
4 eggs
1 cup sugar
1/2 cup extra virgin olive oil
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
juice of 2 lemons
powdered sugar for serving
Directions:
Preheat oven to 350 degrees. Butter and flour a 9″ cake round—set aside.
Beat together the eggs and sugar until very pale and fluffy. For best results, use a Kitchen Aid mixer on high setting for five minutes. If you don’t have a Kitchen Aid, beat by hand until very thick.
Slowly stream in the olive oil and lemon juice into the eggs and sugar mixture and fold in with a rubber spatula.
In another bowl, whisk together the flour, baking powder, salt and zest. Gently fold the dry ingredients into the wet ingredients, making sure you get down to the bottom of the bowl so everything is incorporated well.
Pour batter into prepared cake pan and bake for 45 minutes.
Let cake cool in pan slightly before inverting onto a cake plate and dusting with powdered sugar.
Serve with strawberries and whipped cream