Olive oil cake is moist and rich without being heavy, and just gets more delicious with age. This effortless receip comes from our friends at Titin EVOO.
Ingredients:
¾ cup (180 ml) Titin Extra Virgin Olive Oil
1 cup (200 g) sugar
Zest of 1 large lemon (or orange)
2 large eggs, room temp
¾ cup (180 g) skyr, sour cream, or ¾ cup / 180 ml whole milk
3 Tbsp (45 ml) fresh lemon juice (or orange)
1½ tsp vanilla extract
1½ cups (190 g) all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp fine sea salt
Preheat oven to 350º.
Grease or line a 8"-9" round or 8"x8" square pan.
In a large bowl, rub the citrus zest into the sugar with fingertips until it’s moist and fragrant.
Add eggs to the sugar mixture and whisk 45–60 sec until slightly thick and pale.
Whisk in Titin EVOO, yogurt, lemon juice, and vanilla until smooth.
Sift in flour, baking powder, baking soda, and salt. Whisk just until no dry streaks remain. Batter will be pourable and glossy.
Pour into the prepared pan and bake 35–45 min, until the top is springy, edges are set, and a tester comes out with a few moist crumbs.
Cool & finish. Cool 10 min in the pan, then transfer to a rack.
To serve, add berries and/or powdered sugar, and a whisper-thin drizzle of Titin EVOO — it makes the citrus bloom.
