OLIVE OIL CAKE
One 9-inch cake; 12 to 16 servings
One of our all-time favorite cakes. It is thick, golden, and rich with olive oil. It reminds us a bit of pound cake, but with an Italian twist.
Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray and line the bottom with a round of parchment paper.
Whisk together in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- ½ cup fine cornmeal (80g) or almond flour (45g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Whisk together in a large bowl:
- 1 ½ cups (300g) sugar
- 1 ¼ cups (265g) extra-virgin olive oil
- 1 ¼ cups (300g) plain yogurt
- 3 large eggs
- Finely grated zest of 1 orange or lemon
- ½ cup (120g) orange or lemon juice
Fold the flour mixture into the olive oil mixture just until combined, and scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes.
Let cool in the pan on a rack for 30 minutes. Run a thin knife around the inside of the pan, and remove the pan ring. Let the cake cool completely on the pan base. Serve with: