Extra Virgin Olive Oil Cake

Makes One 9” Cake

5      Large Eggs

1¼ Cups Granulated Sugar

1½ Cups Extra XVOO, Plus Extra For Brushing Cake Pan

2     Cups Sifted Cake Flour (Not Self Rising), Plus Extra For Dusting Cake Pan

2/3 Cup Yellow Cornmeal, Stone Ground Medium

1¾ Teaspoons Baking Powder

1 Teaspoon Fine Sea Salt

Grated Zest of One Orange

Confectioners Sugar for Dusting

Preheat oven to 325°. Lightly brush sides and bottom of a 9″ cake pan with XVOO and dust with cake flour. Tap our excess flour. Line the bottom of the pan with a parchment paper round and oil and flour that as well.

In a medium size bowl combine the shifted flour, cornmeal, baking powder and salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and granulated sugar until smooth. Add the olive oil in a slow and steady stream until completely incorporated. With the mixer on low speed, add the flour/cornmeal mixture. Mix until completely blended. With a rubber spatula, fold in the orange zest.

Scrape the batter into the prepared cake pan and bake for 45 minutes, turning the pan half way through the cooking time. To check for doneness insert a wooden skewer into the center of the cake. If the skewer doesn’t come out clean, bake for an additional 10 to 15 minutes, checking it half way through the time.

When done, remove the cake pan to a wire cooling rack for 30 minutes. Invert the cake onto the rack and cool completely. When completely cooled, dust the top with confectioners sugar and serve plain or with Berry Compote and Balsamic Syrup. Top with a dollop of Sweetened Whipped Creme Fraiche.

XVOO Cake With Berry Compote, Balsamic Syrup and Whipped Sweetened Creme Fraiche

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