There's something magical about recipes passed down through generations. Today, I'm delighted to share a special treat straight from my grandmother's kitchen: a delightfully moist and light Olive Oil Cake. Crafted with love and the finest extra virgin olive oil from our groves, this cake brings a piece of our family tradition to your table.
Why Olive Oil?
In this recipe, we use our premium extra virgin olive oil which not only imparts a delightful moisture but also a gentle, inviting flavor. Olive oil in cakes might sound unconventional, but it's a staple in our family recipes, offering a lighter alternative to butter. Plus, it’s a nod to our heritage as olive oil producers!
Ingredients:
1 ¼ cups all-purpose flour (or cake flour for extra fluffiness)
⅔ cup granulated sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅔ cup high-quality olive oil
½ cup Greek yogurt
2 large eggs
2 tbsp lemon juice
1 tbsp orange juice
Zest of one lemon and one orange
Sliced almonds (for decoration)
Preparation:
Preheat your oven to 350ºF (175ºC) and oil a 9” round pan.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
Create a well in the center and add in olive oil, Greek yogurt, and eggs. Blend these into the dry ingredients.
Stir in lemon juice and zest until the batter is smooth and lump-free.
Pour the batter into the pan and sprinkle with sliced almonds.
Bake for 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
Allow it to cool for at least 10 minutes before slicing.
Serving Suggestion:
This cake is delightful as is or can be served with a dollop of Greek yogurt and fresh seasonal fruit for an added touch.
This Olive Oil Cake is a tribute to simplicity and tradition. The olive oil's subtle taste, paired with citrus notes, makes it an unassuming yet elegant dessert, perfect alongside your afternoon coffee or as a treat for any occasion. It's a slice of our heritage, from our family to yours.
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