Olive oil cake boasts a rich heritage tracing back to ancient Mediterranean societies. For millennia, olive oil has been a cornerstone of Mediterranean cuisine, and its incorporation into desserts like cakes goes back to the Roman Empire. The Romans crafted sweet cakes called “satura,” made with barley mash, cheese, honey, and olive oil. These cakes were offered to deities during religious rituals and festivities.
Over time, olive oil’s presence in desserts became more prevalent in Mediterranean nations like Italy, Greece, and Spain. Olive oil cakes earned a reputation for their distinct taste, moist texture, and health advantages. In addition, the simplicity and adaptability of olive oil cakes make them a popular choice for various events, from casual get-togethers to posh dinner parties.
Olive oil cake has a few qualities that make it different from traditional cake.
Distinct taste: Olive oil imparts an unparalleled delicate, fruity flavor to the cake. A top-notch olive oil, such as Orazio’s Olive Oil, can elevate the cake’s overall taste and create a delightful treat.
Moist and tender texture: Olive oil lends the cake a moist and delicate texture, making it a pleasure to eat.
Health benefits: Olive oil, packed with monounsaturated fats, antioxidants, and various nutrients, is good for your health. Choosing olive oil in a cake over other fats like butter leads to a healthier dessert option.
Cultural and historical significance: Baking an olive oil cake means enjoying a delightful dessert and connecting with a culinary tradition that’s lasted for thousands of years. It’s a beautiful way to appreciate and celebrate the rich history of Mediterranean cuisine.
Mediterranean flavors inspire this authentic olive oil cake recipe, using premium ingredients to produce an elegant and delicious dessert.
2 cups (250g) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon of acceptable sea salt
1 1/4 cups (250g) granulated sugar
1 cup (240ml) Orazio’s Olive Oil
1 cup (240ml) whole milk
Three large eggs, room temperature
Zest of 2 organic lemons or oranges
1/4 cup (60ml) freshly squeezed lemon or orange juice
1 teaspoon pure vanilla extract
2 tablespoons (30ml) orange liqueur (e.g., Grand Marnier or Cointreau), optional
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform cake pan with olive oil, line the bottom with parchment paper, and lightly dust the sides with flour.
- Whisk together the flour, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
- In a large bowl, whisk the sugar and lemon or orange zest until the sugar is fragrant and takes on the color of the citrus zest. This process releases the citrus oils and enhances the flavor.
- 4. Add the eggs to the sugar mixture, one at a time, whisking well after each addition. Slowly drizzle in the extra virgin olive oil, whisking continuously to emulsify the mixture.
- Stir in the whole milk, freshly squeezed citrus juice, vanilla extract, and optional orange liqueur until well combined.
- Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, being careful not to overmix. The batter should be smooth and free of lumps.
- Pour the batter into the prepared springform cake pan, and tap the pan lightly on the counter to release any air bubbles.
- Bake the cake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Baking times may vary depending on the oven, so check around the 40-minute mark.
- Allow the cake to cool in the pan for 15-20 minutes, then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
This olive oil cake recipe celebrates Mediterranean flavors and the rich taste of premium olive oil. Enjoy this elegant dessert and savor the exquisite citrus and olive oil blend in every bite.