Escape to the sun-drenched shores of Italy with this incredibly simple and unbelievably delicious olive oil cake. Forget complicated recipes and fussy techniques; this recipe is a testament to the magic of fresh, high-quality ingredients. The fragrant olive oil infuses the cake with a subtle, fruity depth, perfectly balanced by the sweetness of the sugar and a hint of lemon zest. It's the kind of cake that's effortlessly elegant, perfect for a casual afternoon tea or a sophisticated dinner party. This recipe requires minimal preparation and baking time, making it ideal for even the busiest baker.
Imagine a moist, tender crumb, delicately kissed by the sun, infused with the aromatic essence of Italy. This easy-to-follow recipe unlocks the secrets to creating this culinary masterpiece. Ready to bake your way to bliss? Let's dive into the step-by-step process and create the most irresistible Italian olive oil cake you’ve ever tasted.
Tools Needed
- Cake pan
- Parchment paper
- Whisk
- Wooden skewer
- Cooling rack
Ingredients
- All-purpose flour
- Salt
- Baking powder
- Baking soda
- Large eggs: 3
- Honey: 1 tablespoon
- Sugar
- Olive oil
- Orange zest: 2 tablespoons
- Milk
- Powdered sugar
- Blackberries
Step-by-Step Instructions
Step 1. Prepare Batter and Pan
- Prepare a cake pan by lining the bottom with parchment paper and greasing the sides with olive oil.
- In a bowl, combine flour, salt, baking powder, and baking soda. Whisk until evenly combined.
- In a separate bowl, whisk together eggs, honey, sugar, olive oil, orange zest, and milk until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
Step 2. Bake and Cool the Cake
- Pour batter into the prepared cake pan and gently tap the pan to release air bubbles.
- Bake in a preheated 350°F (175°C) oven for approximately 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 30 minutes before inverting it onto a plate.
Step 3. Finish and Decorate
- Remove the parchment paper.
- Dust the cake with powdered sugar. For a decorative effect, sift the sugar over the cake using a cooling rack placed on top.
- Decorate with fresh blackberries and orange zest.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Use a mild, buttery olive oil for best results.
- If using organic oranges, avoid those with wax on the surface.
- Don't overmix the batter to avoid a tough cake.
- Slightly underbaking is better than overbaking; the cake will continue to cook as it cools.
- Allow the cake to cool completely before serving.
Nutrition
- N/A
FAQs
1. Can I substitute the olive oil with another oil?
While olive oil gives the cake its unique flavor, you can try substituting with a neutral-flavored oil like canola or vegetable oil. However, the taste will be different.
2. How can I tell if my cake is done baking?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's ready. If there's wet batter, bake for a few more minutes.
3. Can I make this cake ahead of time?
Yes! This cake is delicious at room temperature and stores well for a few days in an airtight container. It also freezes beautifully.
This simple Italian olive oil cake is a testament to the power of quality ingredients and minimal effort. Enjoy the fragrant, moist crumb and the delightful hint of olive oil in every bite. Whether enjoyed with a cup of coffee or as a delightful dessert, this recipe is sure to become a new favorite.