Olive Oil Cake

Before you start

Olive oil cake is simple and moist, with a fine, open crumb and a crisp, sugary top. Extra-virgin olive oil replaces butter, which keeps the cake soft for days and gives it a fruity, slightly peppery flavor. Citrus zest rubbed into the sugar brightens everything and ties the oil's flavor to the rest of the cake.

The main decision is which oil to use. A strong, very bitter oil can overwhelm the cake, while a mild, fruity one gives a gentle, rounded taste. Taste your oil first; if you enjoy it on bread, you will likely enjoy it here. Whisk the eggs and sugar well before adding the oil, since that step gives the cake its lift and even crumb.

Ingredients

• 200 g (1 cup) granulated sugar — plus 1 tbsp for the top
• 1 tbsp finely grated orange or lemon zest — from about 1 orange or 2 lemons
• 3 large eggs — room temperature
• 180 ml (¾ cup) extra-virgin olive oil
• 180 ml (¾ cup) whole milk — room temperature
• 2 tbsp orange or lemon juice
• 210 g (1¾ cups) all-purpose flour
• 2 tsp baking powder
• ¾ tsp fine salt

Method

1. Heat the oven to 175°C (350°F). Grease the pan with olive oil and line the bottom with parchment.
2. Rub the sugar and zest together with your fingertips in a large bowl until the sugar is damp and fragrant.
3. Add the eggs and whisk vigorously for about 2 minutes, until the mixture is pale and noticeably thicker. A hand mixer on medium speed also works.
4. Slowly whisk in the olive oil until smooth and emulsified, then whisk in the milk and juice.
5. Sift the flour, baking powder and salt over the bowl. Whisk gently just until the batter is smooth and no dry flour remains.
6. Pour into the pan and sprinkle the remaining 1 tbsp sugar evenly over the surface.
7. Bake for 40 to 45 minutes, until the top is golden and crackly and a toothpick in the center comes out clean. Cool in the pan for 15 minutes, then turn out and cool completely on a rack, top side up.

Tips for success

• Weigh the flour. Too much flour turns the cake dense and dry instead of tender and moist.
• For more citrus flavor, brush the warm cake with 2 tbsp juice mixed with 1 tbsp sugar.
• Serve with lightly whipped cream, yogurt or fresh berries.

Substitutions

Whole milk

Use plain whole-milk yogurt thinned with a little water for a slightly denser, tangier cake, or almond milk for a dairy-free cake.

Extra-virgin olive oil

Use half olive oil and half neutral oil for a milder flavor. The cake stays equally moist.

All-purpose flour

Replace 50 g with fine almond flour for a richer, slightly more tender crumb.

Variations

Rosemary olive oil cake

Add 1 tsp finely chopped fresh rosemary to the sugar with the lemon zest.

Chocolate chunk olive oil cake

Fold 100 g chopped dark chocolate into the finished batter.

Troubleshooting

Cake tastes bitter or harsh

The olive oil was very peppery or old. Choose a mild, fresh, fruity oil and taste it before using.

Greasy, heavy texture

The oil did not emulsify, or the eggs were not whisked enough. Whisk eggs and sugar until thick and add the oil in a slow stream.

Cake domed and cracked in the middle

The oven ran hot or the batter was overmixed. Check the oven temperature and stop whisking once the flour disappears.

Storage

Wrap the cooled cake well and keep it at room temperature for up to 4 days; it stays moist. Freeze slices, well wrapped, for up to 2 months.

Safety notes

Raw batter contains raw egg and flour and should not be tasted. Contains wheat, egg and milk.