Olive Oil Cake
All Day Cake
Note From the Editor
Everyone needs one really good dessert in their repertoire. Mine is this cake. It’s not too sweet, not too assertive, and perfect for eating at any time of the day (read: this is a breakfast-friendly cake). It’s also the only dessert I have ever consumed that actually works with non-dessert wines, which, if you’re me, is a really huge win. It’s pretty foolproof, can be made gluten free (provided you use the right flour!!) and is truly a crowd pleaser.
A Brief Aside: My recipe is adapted from Maialino’s Olive Oil Cake recipe, but, being somewhat averse to strong citrus flavors in dessert, I made a few modifications. Feel free to roll your eyes and follow their recipe instead; just make the goddamn cake and thank me later.
Ingredients (Makes a 9-inch round cake):
- 2 cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 ½ cup sugar PLUS extra for crispy topping
- 1 ½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 1/3 cups extra-virgin olive oil
- 1 ¼ cups whole milk
- 3 large eggs
- The zest & juice of one lemon
- Heat the oven to 350° F. Oil a 9-inch springform cake pan that is at least 2 inches deep (with olive oil or cooking spray) and line the bottom with parchment paper.
- In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, lemon zest and juice. Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan, sprinkle the top evenly and generously with sugar, and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, gently release cake from the pan and onto a rack, and let cool completely.