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Olive Oil Cake

Serves 12

1 tbsp butter, softened
10 oz | 2 cups all-purpose flour, or cake flour, plus extra for dusting
5 large eggs, at room temperature
11 oz | 1-1/4 cups sugar
1 lemon, zest only
8 oz | 1 cup extra-virgin olive oil
1 1/4 tsp baking powder
1/2 tsp fine salt

Preheat the oven to  325°F.

Butter a 10" bundt pan with softened butter. Dust the insides with some flour, tipping out any excess.

Beat together the eggs, sugar and lemon zest in a large mixing bowl until smooth, about 3 minutes.

Slowly beat in the extra-virgin olive oil in a slow, steady stream until fully incorporated.

Combine the flour, baking powder and salt in a separate mixing bowl. Fold the flour mixture into the egg mixture in three additions until the batter is smooth.

Spoon the batter into the prepared pan, tapping it a few times on a flat surface to help settle it.

Bake for about 1 hour until risen and dry to the touch on top; a toothpick should come out clean from its center.

Remove from the oven and to a cooling rack. Let cool before turning out and serving.

Tags: baking (1)  cake (1)  italian cooking (11)  olive oil (1)  sweets (1)  

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