Do not underestimate this easy and basic Extra Virgin Olive Oil Cake. It speaks for itself. Unbeatable texture, aroma, and flavor.
The Only Olive Oil Cake You Need
When it comes to cakes, there are infinite recipes. Vanilla, chocolate, red velvet, lemon, high fat, low sugar, gluten free, dairy free, etc. If you are not sure what you are looking for when you type into Google “Easy cake” you might be drowned in an ocean of recipes. A big ocean.
The truth is that sometimes you don’t need to go the extra mile or use many ingredients to have a perfect cake.
A basic, simple recipe that you can customize is all you need. And that’s what I am sharing today.
You Already Have All The Ingredients
This cake is made with ingredients you for sure have already in your pantry: Eggs, flour, sugar, oil, baking powder and salt.
When I cook, I always use olive oil. In general, when cooking and baking I use mild olive oil because I don’t want all my food to taste like strong olive oil. Since part of the flavor gets lost during the cooking or baking process, mild olive oil is perfect for anything.
However, in this case, I used Extra Virgin Olive Oil (EVOO).
Why Should You Use EVOO?
Well, you certainly can use regular or mild olive oil or even any other vegetable oil to make the cake and achieve great results. But, if you want to elevate this basic cake, I would recommend you to use a good quality Extra Virgin Olive Oil.
While some of the flavor will get lost during the baking process, the essence will still be there. I grew up eating a slice of bread with olive oil, salt, and a piece of chocolate, and I swear it is the best flavor combination ever.
So here, I am trying to achieve a similar experience. By using Extra Virgin Olive Oil, you are going from a basic cake, to an elegant one. The deep olive oil taste speaks for itself, and you don’t really need to add any other toppings, buttercreams, or sides to make it more appealing.
Did You Say is Customizable?
I am almost certain you won’t look back at butter cakes after you try this one. Since we are using oil, the cake turns out really moist and tender. It is tall and really light. I am also almost certain you won’t be able to stop after the first bite.
As I mentioned earlier the combination “Bread + olive oil + salt + chocolate” is one of my favorites. Hence, I added some shaved chocolate inside the cake, and I sprinkled some coarse Maldon salt on top right after I pulled it out from the oven.
I loved that combination, and for sure will make it again. But, here you can use your imagination and preference to tweak it and make it yours.
What about some lemon zest? And rosemary?
What about some orange zest and dark chocolate?
What about some almond extract?
What about some ice cream on the side?
What about some lemon glaze on top?
So, YES, customize it as you wish. Play with the flavors and enjoy the experience!
I hope you like it as much as I do, and please, let me know what are your flavor combinations? I'd love to get new ideas and inspiration!
SPANISH EXTRA VIRGIN OLIVE OIL (EVOO) CAKE
o 200g Sugar
o 4L (200g) Eggs
o 200g Extra Virgin Olive Oil
o 200g All-purpose flour
o 1 1/2 tsp (7g) Baking powder
o Pinch of salt
Preheat oven to 350F and grease or line with parchment paper an 8 or 9-inch pan. I used an 8-inch pan. If you use a 9-inch pan the cake might turn out less tall and the baking time reduced 5-10 minutes
In a large bowl, beat the sugar and eggs with a whisk or electric mixer until they start gaining volume and are paler in color
Add slowly the olive oil while whisking. Keep whisking until all the oil is well combined
Add the flour, baking powder, and salt, and mix until just combined.
Add extras add-ins such as lemon or orange zest, shaved chocolate, or extracts, and mix until combined. Careful do not overmix the batter if you are using an electric mixer
Bake for 35-45 minutes or until toothpick inserted in the center comes out clean.
Let cool, serve, and enjoy!
o To serve: sprinkle some coarse salt such as Maldon salt and drizzle with extra virgin olive oil. Alternatively, you could also make a simple lemon glaze (powdered sugar + lemon juice) to drizzle on top.
Wrap tightly with plastic wrap and store at room temperature. It can last 4-6 days.