Olive Oil Cake
You’ll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!
This is a sponsored post, written by me and created in partnership with Olive Oils from Spain. All opinions expressed herein are straight from my heart.
Today I am sharing a cake that is totally different from anything else on this site: olive oil cake!
But today we have an olive oil cake recipe that is simple, delicious, and so elegant.
WHAT DOES OLIVE OIL CAKE TASTE LIKE?
This olive oil cake is moist and very tender, subtly sweet, with a pronounced olive oil flavor and a hint of lemon and almond. It honors its Spanish roots with a splash of sherry, but if you prefer to bake without alcohol, you can leave it out.
Different kinds of olive oils will yield different flavors. Because it’s the star ingredient of this dish, you want to be sure to choose one that you really love.
Extra virgin Olive oils from Spain will range in flavor from fruity to pungent to bitter, and everywhere in between!
I chose to use an Arbequina olive oil from Spain, the world’s leading producer and exporter of the highest quality olive oils. It was light, fruity and buttery-tasting, and it complimented the citrus, almond, and sherry in the cake beautifully.
HOW TO MAKE OLIVE OIL CAKE
This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.
Start by gathering all your ingredients. You’ll need flour, almond meal/flour (which is just finely ground almonds), sugar, baking powder, lemon zest, and salt. Those are your dry ingredients!
For liquid ingredients, we are using olive oil (of course!), milk, egg, sherry (optional), and almond extract.
All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them.
The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake!
HOW TO SERVE OLIVE OIL CAKE
This olive oil cake is delicious on it’s own, with just a little powdered sugar for garnish.
But I like it even better with a few fresh berries alongside!
For the pics you see here, I tossed blackberries with a little sugar and a tablespoon of sherry, and garnished with a sprig of fresh rosemary. The woodsy flavors balance the richness of the cake in the most wonderful way!
CAN THIS OLIVE OIL CAKE BE BAKED IN A DIFFERENT SIZED PAN?
I love my mini-bundt pan, but if you don’t have one, or if you prefer a more traditional presentation, this olive oil cake can also be baked in a 5-cup loaf pan, or in a 9-inch diameter x 2-inch deep cake pan.
Just bear in mind that whenever you bake in a different sized pan, the bake time will need to be adjusted. You’ll know your cake is done when it feels springy and a toothpick inserted in the thickest part comes out clean.
HOW TO STORE OLIVE OIL CAKE
These cakes, once cool, can be kept at room temperature for 2 to 3 days. You can slip them into a zip-top bag or wrap them with plastic wrap to keep them from getting stale.
If they hang around any longer than that, they should go into the fridge or freezer. They can last in the fridge for at least a week, and in the freezer for around a month.
Get lots more recipes and info on Spanish olive oils when you check out their site: Olive Oils from Spain.
Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.
Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.
Place the olive oil, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.
Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.
Toss the blackberries, sugar, and sherry together in a small bowl to coat.
Serve alongside the cakes, with a sprig of fresh rosemary.
Dust with powdered sugar.