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Italian-style olive oil cake

Preppy Kitchen · ♥ 9.7K likes · 345.1K views · 8 min video

Read about everyday cakes in the BrightCulinary Book

Italian-style olive oil cake, from the video Makes one 9 inch cake
Timestamp
Ingredients
Method
Techniques
▶ 0:00
  • 240 g all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
▶ 0:45
  • 300 g granulated sugar
  • 3 whole eggs
Beat the granulated sugar and eggs on high until pale, thick, light and fluffy.
Beating eggs and sugar until paleBeating
▶ 1:41
  • 240 ml olive oil
With the mixer on low, stream in the olive oil gradually until it forms an emulsion.
Streaming in the olive oil, and why oil cakes
▶ 2:29
  • 1 tbsp lemon zest
  • 300 ml whole milk
  • 2 tbsp fresh lemon juice
Mix in the lemon zest, then the milk and lemon juice on low; the batter will be liquid.
▶ 4:18
Add the flour mixture gradually on low and mix only until just combined; finish by hand to avoid overmixing.
Adding the flour without overmixingFolding
▶ 5:03
  • powdered sugar
  • flour
Pour into a nine inch pan lined with a parchment round and dusted with powdered sugar and flour; the pan will be very full.
Panning and the sugar crust
▶ 5:52
  • granulated sugar
Sprinkle granulated sugar over the surface of the batter to form the crust.
▶ 6:25
Bake at 375 for 40 to 45 minutes, until a skewer comes out clean and the cake pulls from the edge.
Baking and the double-flip unmoldingBaking
▶ 6:52
Cool in the pan at least 20 minutes.
▶ 7:04
Place a second nine inch pan or flat plate on top, flip, lift the pan off, peel the paper, then flip again onto a cake stand so the crust is up.