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!
Servings: 6 mini bundt cakes
Calories: 589kcal
Ingredients
For the olive oil cake
- 1 1/2 cups cake flour
- 1/2 cup almond meal
- 1 cup granulated sugar
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1/2 cup milk
- 1 egg large
- 3 tablespoons sherry (optional)
- 1/2 teaspoon almond extract
Optional garnishes:
- 1 1/2 cups fresh blackberries
- 1 tablespoon sherry
- 1 tablespoon granulated sugar
- sprig of fresh rosemary
- powdered sugar
Instructions
To make the olive oil cake:
- 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.
For the garnish:
- 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.
Nutrition
Serving: 1mini bundt | Calories: 589kcal | Carbohydrates: 65g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 193mg | Fiber: 3g | Sugar: 38g | Vitamin A: 150IU | Vitamin C: 7.6mg | Calcium: 91mg | Iron: 1.2mg