EVOO Cake with EVOO Whip

EVOO Cake with EVOO Whip

Recipe

I love the fresh, green flavour of olive oil in this cake - it compliments the citrus so well and creates a lovely moist texture. This cake is lighter in texture than a lot of my other cake recipes, and I’m really fond of its simple elegance. Try to use the best quality olive oil you can because the flavour of it comes through in a big way.

For the cake

3 free range eggs, at room temperature

280g caster sugar

2 tsp vanilla extract 

1 tbsp freshly grated lime or lemon zest

1 cup / 250 ml good-quality extra-virgin olive oil

¼ cup / 60ml lime or lemon juice 

1 cup / 250 ml whole milk, at room temperature

200g all-purpose flour, plus more for the pan

50g ground almonds 

1 tsp baking powder

¼ tsp baking soda

1 tsp fine sea salt

For the olive oil whip 

110g icing sugar

½ cup / 125ml EVOO

For the decorations

A handful of pine nuts, lightly toasted 

Fresh edible flowers (optional)

DIRECTIONS

  1. Heat the oven to 180 degrees celsius on fan bake. Line a 22cm cake tin with baking paper.
  2. In the bowl of an electric mixer with a whisk attachment, beat the eggs, sugar, vanilla and zest until very thick and fluffy, for about 5 minutes. With the mixer still running, turn the speed down and slowly drizzle in the oil and beat until incorporated. Next add milk and lemon/lime juice.
  3. By hand, fold in the flour and ground almonds in 2 parts, followed by the raising agents and salt, and mix until just combined, being very careful not to overmix.  
  4. Pour the batter into the tin.
  5. Bake for 40 to 45 minutes, or until golden, springy to the touch and a skewer inserted into the center comes out clean.
  6. Leave the cake to sit for 10 minutes before turning out onto a cooling rack.
  7. Meanwhile make the olive oil whip. In the bowl of an electric mixer with a whisk attachment, beat the icing sugar with the EVOO until thick and spreadable.
  8. Once the cake is fully cooled, spread the whip on top and scatter over some pine nuts. Decorate with fresh flowers if using.
  9. Refrigerate in an airtight container for up to 3 days.

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