Friday, January 29, 2010
I know it might seem that I've gone off the deep end with the whole olive oil thing, but I really haven't, I swear. I just happened to stumble across this AWESOME recipe of an olive oil cake and just had to try it out. So here is the recipe:
Olive Oil Cake
This is what you'll need:
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon
This is what you'll do:
Preheat the oven to 350 degrees.
Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix.
Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. If you make a loaf you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and out will come the cake! If you have problems, cut the first slice directly from the pan to create extra removal leverage.
I swear this cake is awesome. Enjoy it with tea, jam or just plain by itself, it will by nummy regardless.