Olive Oil Cake
Serves 6 (individual mini Bundts or one 10-inch round cake).
I tried using a loaf pan and wouldn’t recommend it. The outer edges of the cake were a little too overdone by the time the inner filling was cooked through.
Note: If you don’t have cake flour in the cupboard and you don’t feel like buying any, you can use all-purpose flour and cornstarch instead. For every 3/4 cup of A-P flour, add 2 tbsp. of cornstarch.
Ingredients:
5 eggs
1 1/2 oranges, zested
1 1/4 cups sugar
2 cups extra virgin olive oil (bring out the big guns for this one - high-quality olive oil)
2 1/8 cups cake flour, sifted
1 tsp fine sea salt
1 tsp baking powder
1 pint blueberries (or any summer berries)
Creme fraiche
Powdered sugar and mint leaves, for garnish
Recipe:
Preheat oven to 325F. Place eggs, zest and sugar in a stand mixer with a whisk attachment. Whisk on medium speed for 1 minute, until evenly mixed. Reduce speed to low and add oil in a slow, continuous stream. In a mixing bowl, stir together dry ingredients, then add to egg mixture in three batches, whisking at low speed throughout, just until batter is smooth and even. Rub inside of 6 mini Bundt cake pans with a film of olive oil and fill with batter until pan is nearly full. Bake mini Bundts for 25 minutes (or 10-inch cake for 50 minutes). Cake is done when a toothpick inserted into thickest part comes out dry. Serve on individual plates with blueberries and a dollop of creme fraiche. Garnish with powdered sugar and mint leaves.
