Make sure you use a good quality olive oil - I'm using an extra virgin olive oil from Spain because Spanish olive oil is my favorite.
- zest of 1-2 citrus fruits
- 1/4-1/3 cup of fresh squeezed citrus juice (this was two lemons for me)
- 4 eggs
- 3/4 - 1 cup sugar
- 1/2 cup olive oil
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
- Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
- Juice the fruits, making sure you have at least 1/4 cup of juice.
- Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
- Whisk the four eggs with the sugar for a couple minutes until nice and frothy
- Add in the olive oil while whisking
- Add in the citrus juice while whisking
- Add in the flour mixture and mix until the batter is nice and smooth - the flour has a tendency to clump here. You can either sift the flour mixture into the liquid mix or just beat the clumps out with a whisk. I did the whisk! This cake is super forgiving.
- Pour the batter into your pan, tap it on the counter to knock out the air bubbles and pop it into the oven
- Bake at 350 F for 45 F or so until cooked all the way through - mine took 50 minutes.
- Let it cool for a few minutes, and then use a knife to go around the edges and free it from the pan. It should pop right out if you've used parchment in the bottom and greased the sides.
Olive oil cake is also in the category of food that's even better the next day, so I recommend baking it ahead of time. Back when I was living by myself for a while one of these cakes lasted me five days and got better every single day!