Recipe Drop: Extra Virgin Olive Oil Cake

Have you made it to one of our recent Conviviums? If so, you may have sampled one of our board member’s tasty treats, her Olive Oil Cake. We're thrilled to share this beloved recipe with our Slow Food Portland community. This cake is rather simple and will only be as good as the olive oil you use (hint: splurge for the good stuff, at least for the final drizzle), highlighting the deliciousness of the oil. This cake pairs wonderfully with fresh fruit and whipped cream.

Ingredients

  • 400 grams Eggs

  • 400 grams Sugar

  • 216 grams Extra Virgin Olive Oil

  • 250 grams AP Flour

  • 4 grams Baking Powder

  • 4 grams Salt

  • 2 each Lemons Zested

  • 4 each Lemons Juiced

Method

Preheat oven to 350°F

Using a mixer on high speed, beat together the eggs and sugar until pale and fluffy, around 5-10 minutes.

Reduce speed to low or medium-low and slowly stream in the olive oil, lemon zest, and juice, and fold together.

Sift dry ingredients together and gently fold in the egg mixture by hand with a rubber spatula.

Pour into an oiled 9x13 inch cake pan and bake until pulling away from the sides of the pan and golden in color. You can use a toothpick to check the doneness in the center of the cake.  If it comes out gooey, it will need a bit more time.

Once completely cooled, drizzle with more extra virgin olive oil and enjoy.

Slow Food Portland