ATK Olive Oil Cake
We made a few modifications, based on what we did or didn't have. And although olive oil cake may sound strange, its flavor was a cross between a Bundt cake and a pound cake. Have it with brunch or as a dessert, with fresh fruit or with a scoop of ice cream. And its heart-healthy because of the olive oil!
NOTES:
1. If you don't have a 9" springform pan, you can bake the cake in a Dutch oven. We used a LeCruset Dutch oven, just over 9" in diameter. We had to cook it for 10-15 minutes longer than what the original recipe called for.
2. You can substitute orange zest for the lemon zest. It is easier to zest lemons and oranges when they are room temperature, so plan to take them out the night before you need them, if you think of it.
3. The original recipe calls for only 1/4 tsp of zest but others commented on using the zest of a full lemon (orange), and that's probably close to what we used (we were using leftover orange-sugar from another recipe, a variety of milk bread Orange Bread).
2. You can substitute orange zest for the lemon zest. It is easier to zest lemons and oranges when they are room temperature, so plan to take them out the night before you need them, if you think of it.
3. The original recipe calls for only 1/4 tsp of zest but others commented on using the zest of a full lemon (orange), and that's probably close to what we used (we were using leftover orange-sugar from another recipe, a variety of milk bread Orange Bread).
4. You can gently fold in 1/2 cup blueberries before baking (better with lemon zest).
5. Use fresh, high quality olive oil. America's Test Kitchen recommends California Olive Ranch Everyday Olive Oil.
5. Use fresh, high quality olive oil. America's Test Kitchen recommends California Olive Ranch Everyday Olive Oil.
6. We used butter to grease the pan; we used whole milk for the milk.
7. Serve with ice cream or fresh fruit. Maybe even hot chocolate in winter.
INGREDIENTS:
1-3/4 cup all purpose flour (8.75 oz)
1 tsp baking powder
3/4 tsp salt
3 eggs
1-1/4 cups plus 2 Tbls sugar
zest of 1 lemon or orange
3/4 cup extra virgin olive oil
3/4 cup milk
PREPARATION:
1. Preheat oven to 350; shelf in the middle. Grease the Dutch oven or springform pan.
2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a small bowl, mix the zest and sugar together, then reserve 2 Tbl to dust the batter with just before baking.
4. In the bowl of a standing mixer and using the whisk attachment, whip the eggs on medium speed for about a minute until they get foamy.
5. Add the main portion of the zest and sugar, increase speed to high, and whip until batter is creamy and very pale, nearly white, about 3 minutes. See photo below.
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| The batter in its early stage. |
6. While the mixture is being whipped, pour the olive oil into a measuring cup or other container that has a spout.
7. Reduce mixer's speed to medium and, while it's running, pour the oil in a slow, steady, 1/8" thick stream into the mixture, making sure it gets fully integrated, which should take about a minute.
8. Reduce the speed again to low and add 1/2 of the flour mixture until fully incorporated, about a minute. Stop the mixer to scrape the side of the bowl as you need to.
9. While the mixer is still on low, add the milk and mix until fully incorporated.
10. Add the remaining flour mixture and mix until just incorporated. Be careful not to overmix.
11. Remove bowl from mixer and gently fold in fresh blueberries if using them.
12. Pour batter into prepared Dutch oven or pan, and sprinkle reserved zest-sugar onto it.
13. Bake in 350 degree oven for 40-45 minutes (springform pan) or 50-60 mins (heavy Dutch oven), turning halfway through, until dark golden brown and a toothpick inserted into the center comes out with only a few crumbs attached.
14. Cool on cooling rack in the pan for 15 minutes; slide a plastic knife or other implement between the cake and the pan; then remove the cake from the pan and let cool for 15-60 minutes before serving.
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