Olive Oil Cake

This is the olive oil cake a lot of people has been raving about. It's very similar to the Little House Confections olive oil cake, which you can check out below incase you've never heard of it before:

Little House Confections Cake

This cake has a moist and spongy texture with an authentic natural citrus taste. It's superpower is the good extra virgin olive oil because it adds a wonderful, nuanced flavor to the foundation of the cake. The cake is so seamlessly easy to cut through and incredibly fresh once out of the oven; it will graciously fill the house with homemade goodness! All together, this olive oil cake has a balanced sweetness that is suitable and tasty for every crowd.

In this recipe, I use freshly squeezed orange juice and lemon zest + orange zest.

If you don't have oranges to freshly squeeze then you can swap it for orange juice, but I highly recommend buying oranges before you make this recipe because it gives a sweeter and more authentic punch to the flavors of the cake.

Olive Oil Cake Recipe:

Ingredients

• 1 and 1/4 cups all-purpose flour

• 3/4 cups sugar

• 2 eggs

• 1/3 cup extra virgin olive oil

• 3 tablespoons (44ml) of orange juice (fresh squeezed is possible)

• 2 tablespoons orange zest

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Confectioners' sugar for dusting

Directions

1. Preheat oven to 350 degrees F

2. Grease a 9 inch cake pan with oil and line it with parchment paper. Grease the sides with oil as well.

3. Use a hand mixer to cream the sugar and the eggs on medium for 3 minutes.

4. Mix in the olive oil and mix for 2 minutes until completely blended.

5. Add in the orange juice and orange zest.

6. Combine the baking soda, baking powder and flour in a separate bowl. Then add the combination to the previous bowl. Gently mix them together and do not overmix them, this will result in a tough consistency for the cake.

7. Pour into the cake pan.

8. Bake for 30 minutes in the oven. You will know that the cake is ready once the edges pull away from the pan.

9. Let the cake cool for 20 minutes on a wire rack.

10. Sieve the confectioners sugar gently and to your liking (:

11. Garnish with decorations of your choice: rosemary, edible flowers etc.... (I carved a mini carrot on mine with rosemary)

To Ensure a Flat Top Cake:

Make a Cake Strip:

1. Cut a piece of paper towel that fits the circumference of the cake pan. Fold it lengthwise to fit the height of the pan.

2. Cut a piece of foil slightly longer than your paper towel strip. Dampen the paper towel and wrap it with the foil and fold it to secure it to the pan. We want to insulate the outside of the pan with the wet paper towel protected by foil.

3. Make sure there are no air bubbles in your cake batter before baking by tapping the pan or shaking it a little.