Instructables

Olive oil cake

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Picture of olive oil cake
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Olive oil cake is super easy to make and really delicious. You won't even need an electric mixer. It's not too sweet and I've never had a dry one. It's also dairy free, and can even be vegan with the help of an egg replacer. :) This particular olive oil cake was made using lemon, but you can also do grapefruit, lime or orange! Any citrus fruit works perfectly with the olive oil.

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.

Ingredients:
  • 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
This cake bakes at 350 F for about 45 minutes or until a toothpick comes out clean. You'll also need a small cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results. :D The smaller the pan the taller the cake.

Steps:
  1. Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
  2. Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
  3. Juice the fruits, making sure you have at least 1/4 cup of juice.
  4. Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
  5. Whisk the four eggs with the sugar for a couple minutes until nice and frothy
  6. Add in the olive oil while whisking
  7. Add in the citrus juice while whisking
  8. 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.
  9. Pour the batter into your pan, tap it on the counter to knock out the air bubbles and pop it into the oven
  10. Bake at 350 F for 45 F or so until cooked all the way through - mine took 50 minutes.
  11. 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.
The cake will fall after it's baked and that's normal! It's a pretty dense, moist cake. Top it with powdered sugar or jam and eat up. :D

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!
I created an account here just to say that I am using this recipe for the second time this Christmas because the first time I made it was Thanksgiving and I barely got a piece for myself lol. I used oranges and made two layers with a layer of custard in the middle. This time I am using lemons and will layer it with custard and a merlot raspberry reduction!! Ugh! This is currently my favorite cake recipe because it's versatile and virtually fool proof. Fortunately I already know that for whatever oven temp a recipe calls for, I have to set my oven 75 to 100 degrees lower *haha* Thank you so much for sharing :-)
jessyratfink (author)  RachelSapphire9 months ago
Oh yayayaya! That makes me really happy. I am so hungry after reading all that, hahaha :D

And custard sounds amazing! I might need to try that next time!
Polarbird1 year ago
Just had the first piece from the one I made, it's fantastic! I followed the recipe exactly, and I'm going to do that again soon.
Thanks so much for sharing!
mclare501 year ago
This is so cool! Who would have thought?!? Great job, I will definitely try this!!!
husamwadi1 year ago
Oh gawd this looks delicious! probably goes well with nutella.....meh that's too fatty, strawberries it is!
gene131 year ago
bonjour
ça a lair bon !! ce n'est pas trop sec ?? merci
tinpie1 year ago
Looks fantastic and I love Oliver Oil Cake...
This was goOOoOod.
HollyMann1 year ago
Yes please! That looks too delicious!
lmnopeas1 year ago
Yum! Can't wait to try this!
gomibakou1 year ago
You can use sunflower oil instead olive; olive oil is not so easy to find in all the countries (and if you do, the quality is poor and the price is high and many times they sell italian olive oil like high grade oil when it's not) and it also makes the cake less greasy. Anyway with the quantity you used it's not a problem.
I make this cake with olive oil usually.
You also can find a similar recipe using lemon yogurt, instead the juice. Well i use both really xDD. There is no problem adding yogurt, the juice and grated lemon peel.

Try to find butter in some countries, a great challenge... :D
Yummy! We've just popped one in the oven and will have it with our Easter tea tomorrow (if our children don't find it before then)
PitStoP1 year ago
I have to try this cake, it sounds interestingly good...
workislove1 year ago
Fascinating, I never heard of such a creature. I may try this out soon.
caarntedd1 year ago
Wow. Nice.
sunshiine1 year ago
Pal-eeeeze stop making me incredibly hungry! This looks so delicious! I tried to find some Meyers lemons and they are all gone until November! I am so disappointed! Do you have any let over? Thanks for sharing Jessy! Have a Happy weekend holiday!
sunshiine
It was delicious! Not too strong a flavor, and really tasty :D