The Quiet Comfort of a Simple Olive Oil Cake: Embracing the Mediterranean Sunshine
Chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 65-70 minutes
- Category: Baking
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs
¾ cup olive oil (extra virgin recommended)
¾ cup buttermilk (or milk with 1 tablespoon lemon juice)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together sugar and eggs until light and fluffy.
Gradually whisk in olive oil, then buttermilk, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Using a good quality extra virgin olive oil is key to the flavor of this cake.
- Don’t overmix the batter, as this can result in a tough cake.
- For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice. Drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 300
- Fat: 18g
- Carbohydrates: 35g
- Protein: 4g
Find it online: https://rsyep.com/mediterranean-diet-recipes/