Classic Olive Oil Cake

  • 3 large eggs (150g)
  • 150g caster sugar
  • ½ cup Telegraph Hill Extras virgin baking olive oil
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 190g all-purpose white flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt

 

GLAZE

  • 1 1/2 cups confectioners icing sugar
  • 2 tbsp boiling water
  • 2 1/2 tbsp Telegraph Hill extra virgin Baking oil

 

  1. Preheat oven to 180°C.
  2. Wipe a small (8 inch) cake pan with olive oil and dust with flour
  3. Beat eggs and sugar at high speed for 30 seconds using electric mixer Add oil in a slow, steady stream, beating until combined.
  4. Add milk, beating until combined. Reduce mixer speed to low. Beat in vanilla extract.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
  6. Bake until a wooden pick inserted in center comes out clean (approximately 30 minutes).
  7. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
  8. Make the glaze by whisking the boiling water and sugar together in a small bowl until a smooth paste.
  9. Slowly add the Telegraph Hill extra virgin Baking oil while whisking, pour over the cake and allow to cool and set.

 You can use olive oil in place of butter in most recipes but this is the original “designed for olive oil” cake as far as I know. You can add poppy seeds and lemon for a lemon poppy seed cake and the cake itself will stay fresh for a reasonably long time compared with butter based cakes.


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