Our olive oil cake is as great for a festive occasion as it is for an afternoon snack—not too sweet, not too heavy, and just wonderful with a good espresso. The quality of the olive oil makes an extraordinary difference here; the fruity character of the olive is the thing you’re trying to highlight.
Ingredients
- 5 eggs
- Zest of 1½ oranges
- 1¼ cups sugar
- 2 cups Frankies 457 extra-virgin olive oil
- 2 cups cake flour, sifted
- 1 teaspoon fine sea salt
- 1⅛ teaspoons baking powder
Step by step
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Heat the oven to 325°F. Combine the eggs, orange zest, and sugar in a stand mixer with the whisk attachment. Whisk on medium speed for a minute, until evenly mixed. Reduce the speed to low and add the olive oil in a slow, steady, continuous stream. Stir together the dry ingredients in a mixing bowl, then add the dry mixture to the egg mixture in three additions, whisking at low speed the entire time. Whisk just until the batter is smooth and even.
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Rub the inside of the mini Bundt pans with a film of olive oil and fill with batter until the pan is nearly full. Bake the mini Bundts for 25 to 30 minutes, and the 10-inch cake for 45 to 50 minutes. The cake is done when a toothpick inserted into its thickest part comes out dry.