Olive Oil Cake

Fresh and moist, with a touch of citrus. The best recipe for olive oil cake needs to follow exclusively one rule: use real, high-quality extra virgin olive oil and all its aromas will shine beautifully. We used half Il Tratturello EVOO from Molise and half Quinta Luna EVOO from Umbria for a bold, rich result that pairs marvelously with the orangy notes. We love to toast the slices a little, before serving. If you want to indulge, spread some orange marmalade by Caffè Sicilia for a match made in heaven.

Ingredients

YIELD: One 9-inch cake or a 8 x 4-inch loaf pan
TIME: about 1 hour

2 cups of Sicilian Maiorca flour (250 gr)
1 1/2 cups of sugar (300 gr)
1 1/2 teaspoons Trapani fine sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 and 1/3 cups of EVOO (50% Il Tratturello extra virgin olive oil, 50% Quinta Luna extra virgin olive oil)
1 and1/4 cups of whole milk
3 eggs
3 tablespoons of Grand Manier (but Limoncello, Cointreau, Solerno, or any other citrusy liqueur will also work)
1 and 1/2 tablespoon of grated orange zest
1/4 cup fresh orange juice

Preparation

  1. Heat the oven to 375°F.
  2. Coat a loaf or cake pan with some of the olive oil and line the bottom with parchment paper.
  3. In a bowl, combine together flour, sugar, baking powder, baking soda, and sea salt.
  4. In another bowl, combine the extra virgin olive oil, milk, eggs, orange juice, orange zest, and liqueur. Whisk until smooth.
  5. Pour the wet ingredients into the dry ones. Whisk slowly until smooth, then pour the batter into the prepared pan.
  6. Bake until a wooden skewer inserted into the center comes out clean, about 1 hour.