Olive Oil Cake, the House Way

If you’ve only ever used olive oil for savory cooking, dessert is where it surprises people. Olive oil cake is moist, gently citrusy, keeps for days, and — best of all — actually lets you taste your oil. It’s also nearly foolproof: no creaming butter, just two bowls and a whisk.

Ingredients

• 1⅓ cups (170g) all-purpose flour
• 1 cup (200g) sugar
• ¾ cup (180ml) extra virgin olive oil, plus more for the pan
• 3 large eggs
• ¾ cup (180ml) milk (or fresh orange juice)
• Zest of 1 orange and 1 lemon
• 1½ tsp baking powder
• ½ tsp salt
• Optional: 1 tsp vanilla or a splash of Marsala

Method

1. Heat the oven to 180°C (350°F). Oil a 9-inch (23cm) round cake pan and line the base with parchment.
2. In one bowl, whisk the flour, baking powder, and salt.
3. In a larger bowl, whisk the eggs and sugar until pale, then whisk in the oil, milk, and both zests until smooth.
4. Fold the dry into the wet just until combined — don’t overmix.
5. Pour into the pan and bake 40–45 minutes, until golden and a tester comes out clean.
6. Cool 15 minutes in the pan, then turn out.

Notes

• Use a fruity, not-too-bitter oil here; its flavor carries right into the crumb.
• The cake is even better on day two, as the olive oil keeps it moist.
• Serve plain with a dusting of sugar, or with citrus segments and a spoon of yogurt.

Olive oil cake is the easiest way to prove that good oil belongs in dessert, not just on the salad.