Recipes Desserts:

CALIFORNIA OLIVE OIL CAKE

Camilla Marcus
CALIFORNIA OLIVE OIL CAKE

Ingredients

2 large eggs

1 cup olive oil

½ cup milk

1 ½ cups sugar  (can use coconut sugar, brown sugar, or honey)

½ cup fortified wine

1 ¼ cup all purpose flour

¼ tsp baking soda

1 tbsp kosher salt

 

To serve, optional: 

Dried flowers 

Olive oil 

Crème fraîche

Method

Preheat the oven to 325 degrees. Depending on your oven, you may want to bring it up to 350 degrees. 

Butter the bottom and sides of a 9 inch cake pan. Line the bottom with parchment paper and butter over again. Then put in refrigerator to cool.  

While the cake pan is cooling, whisk eggs and sugar in a large mixing bowl then gradually add in olive oil, milk, and wine. Sift in dry ingredients (flour, baking soda and kosher salt). Whisk slowly just until smooth (be careful not to over mix or it will turn bitter).

Pour batter into pan and bake for about 40 minutes, or until a knife inserted comes out clean. 

Let cool for 30 minutes before slicing. 

To Serve

If you’d like, sprinkle with dried flowers (like chamomile), drizzle with olive oil and/or top with a spoonful of crème fraîche.

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