Olive Oil Cake Recipe

Olive Oil Cake by Chef Marc Murphy

Ingredients:

2 1/4 cups all-purpose flour (or gluten-free flour)

1 3/4 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup olive oil (Umbrian Gold works perfectly for this)

1 1/4 cups whole milk (or oat milk)

3 large eggs

2 teaspoons orange zest

Instructions:

  1. Preheat your oven to 325°F (165°C).

  2. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder, and salt).

  3. In a separate bowl, whisk together the wet ingredients (olive oil, milk, eggs, and orange zest).

  4. Pour the wet ingredients into the dry ingredients and mix until well combined.

  5. Pour the batter into a parchment-lined 12-inch springform pan.

  6. Bake for 22 minutes, then rotate the pan. Repeat this process two more times, for a total of 66 minutes.

  7. Check the cake for doneness using a cake tester or toothpick. If it's not done, bake for a few more minutes and check again.

  8. Let the cake cool completely before serving. Enjoy!

Note: If using gluten-free flour, use a 1:1 substitution ratio.

RecipesJessica Schupack