Olive Oil Cake
I've been enjoying olive oil cake for years, and giving it as a wonderful edible gift. I developed this recipe for a class I taught at an Oil & Vinegar shop. I used a Tuscan flavored olive oil with hints of Italian herbs. Sounds odd, tastes delicious. The cake is delicate and moist without being greasy, and pairs beautifully with seasonal berries. When I make one as an edible gift, the recipe calls for one large bundt pan, but let's be honest. I have purchased a slightly smaller swirl pattern bundt pan (10 inch diameter, 10 cup) and the recipe fills one of these pans plus 4 mini bundt pans. I keep the 4 mini Bundt cakes for myself and give the larger one as a gift.
Olive Oil Cake
3 large eggs
1 1/2 cups extra-virgin olive oil, plus more for oiling pan
1 1/4 cup whole milk
1/4 cup fresh orange juice
2 cups sugar
1 Tablespoon orange zest
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon kosher salt
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
powdered sugar, for serving
seasonal berries, for serving
Special equipment: 10 1/2" diameter, 12 cup bundt pan. or 10" diameter, 10 cup bundt pan + 4 mini bundt pans.
1. Preheat oven to 350° F. Oil the Bundt pan.
2. In a large mixing bowl, using an electric mixer, beat the eggs. Add the olive oil, milk, orange juice, sugar, orange zest, rosemary and salt and beat until well combined.
3. Add the flour, baking soda and baking powder, and beat until well combined. Pour the batter into the prepared pan. Bake in the preheated oven until a cake tester inserted near the center of the cake comes out clean, about 1 hour.
4. Cool cake in pan on a rack for 15 minutes. Turn cake out onto a rack and cool completely. Sift powdered sugar on cake and serve with seasonal berries.
Do Ahead: Cake can be made 1 day ahead. Wrap in plastic wrap or store in a cake dome at room temperature.