This soft and moist cake has been my favorite since I discovered it. The olive oil taste is subtle and you can add your favorite flavor, such as orange or lemon zest, or almond extract.
Ingredients
- All purpose flour 110g
- Pastry flour 110g
- Granulated sugar 290g
- Almond flour 70g
- Eggs, 5 large
- Extra virgin olive oil 130g
- Milk 110g
- Salt 3.5g (3/4 teaspoon)
- Baking powder 9g (1 1/2 teaspoons)
- Vanilla extract 2.5g (1 teaspoon)
- Orange or Lemon zest (or 1/2 teaspoon almond extract)
Procedure
- Preheat the oven to 165°C (330°F).
- Beat together at high speed the eggs and sugar until very light and fluffy. Reduce the speed and add the olive oil and vanilla extract (almond extract as well if using it) and mix until incorporated.
- In a separate bowl sift the flours, salt, and baking powder.
- At low speed, add the dry ingredients to the egg mixture, alternating with the milk. Mix just until incorporated.
- Pour the batter into a greased fluted tube pan.
- Bake the cake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
- Remove the cake from the oven, and place it on a rack to cool. Turn it out of the pan onto a rack after about 10 minutes to cool completely.
- The cake can be stored under a glass dome for 3-4 days.
GoldenDelights 