Chris' Recipes

Bon Appetite!

Olive Oil Cake

Written By: Chris - Nov• 11•14

Our friends joined us for a gathering recently at our home for food and wine.  Carrie and James brought an Olive Oil cake that was simply delicious to share for dessert.  After she shared her recipe that she had found on line, I tweaked it slightly using ingredients that I had on hand.  I’ve since learned that there is actually an Italian equivalent of pound cake, which is called “quattro quarti” (four quarters, or like the French, quatre quarts) that is an easy to remember recipe of perfect proportions, as each of the four ingredients make up a quarter of the whole.  About a cup or (250 grams) each of flour, sugar, butter and eggs.  I understand that you can change up this recipe as any citrus fruit should work perfectly with olive oil, but make sure you use a good quality olive oil!  This recipe makes a 9-inch round cake.  I doubled and did two loaf pans as well as a 9″ round.  Try it, you’ll love it!  Warm left over slices in a toaster oven to crisp up the edges.  So delicious!!

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Ingredients:

2 Cups Flour, all-purpose
1 3/4 Cups Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 Cups Extra Virgin Olive Oil, from Italy
1/3 Canola Oil (you can use all olive oil if you prefer)
1 1/4 Cups Whole Milk
3 Large Eggs
1 1/2 Tablespoons Orange Zest
1/4 Cup Orange Juice
1/4 Cup Cognac (1/2 Cup total Grand Marnier is an option)
1/4 Cup Brandy

Heat the oven to 350° degrees.  Lightly grease a 9 inch spring-form pan or a cake pan that is at least 2 inches deep and line the bottom with parchment paper.

Whisk the flour, sugar, salt, baking soda and powder in one bowl and in a separate bowl beat the eggs until they are light and fluffy before slowly adding the sugar.  Whisk in the the olive oil, milk, orange zest and juice as well as the liquor.  Add the dry ingredients; whisk until just combined.  (Avoid an electric mixer and be careful not to over mix which will deflate the eggs and create a dense cake.)

Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is golden and a cake tester comes out clean.

Transfer the cake to a rack and let cool for at least 30 minutes.  Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, two hours.

Garnish with Powdered Sugar.

Enjoy!
Cheers!
~Chris

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