This olive oil cake recipe is perfect to serve when you have guests too. They will love the mild taste of the cake and the way it will melt in their mouths when they take a bite. The texture of this cake is so divine you would want to have another slice immediately. This is perfect with anything-cup of coffee, tea, or even milk. You can pair this with anything and still enjoy eating this. You will never get tired of its subtle and moist taste.
Check out what our friends over at Dessert First Girl have to say about this recipe:
“This olive oil cake is scented with citrus, and paired with peaches roasted with honey, almonds and Vin santo- all part of Tuscany’s bounty. I imagine this is the sort of unassuming cake you might find served at one of these farmhouses.”
It’s a very simply yet classy cake that you will surely love. There is no fancy frosting or even filling; this is the raw cake at its finest. You will enjoy this as much as you enjoy the rich ones.
Ingredients
OLIVE OIL CAKE
- 1 1/2 cups (188 g) Gold Medal all-purpose flour
- 1 teaspoon Clabber Girl baking soda
- 1 teaspoon Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 3 large Eggland’s eggs, room temperature
- 1 cup (200 g) Domino sugar
- 3/4 cup (162 g) Bertolli olive oil
- 1/2 cup (122 g) Borden whole milk
- 1/2 teaspoon Watkins orange extract
- 1/2 teaspoon McCormick vanilla extract
- Domino confectioners’ sugar for dusting
ROASTED PEACHES
- 2-3 ripe peaches
- 3 tablespoons (38 g) Domino granulated sugar
- 1/2 cup (170 g) Trader Joe’s honey
- 1/4 cup (60 g) Amaretto
- 1/4 cup (60 g) Vin Santo
- 2 teaspoons lemon juice
Instructions
FOR THE CAKE:
- Preheat oven to 350 degrees F. Grease a 9″ round cake pan and set aside.
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Combine eggs and sugar in bowl of a stand mixer. Beat on medium speed until combined.
- Add in olive oil and beat until combined. Add in milk and orange and vanilla extracts, and beat until combined.
- Add in the flour mixture and beat just until combined (do not overbeat). Pour batter into prepared pan and bake for 35-45 minutes until a toothpick or cake tester comes out clean.
- Let cake cool on wire rack before unfolding. Dust with confectioners’ sugar before serving.
FOR THE PEACHES:
- Preheat oven to 375 degrees F. Wash peaches and slice in half. Cut each half into 1/4″ thick slices.
- Place peaches in a baking dish. Sprinkle the sugar over them.
- Combine honey, Amaretto, Vin Santo, and lemon juice and pour over the peaches – it should almost cover them.
- Bake for about 35 minutes until the juices are bubbling and the peaches are fork-tender.
- Let peaches cool completely before serving.
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Quick Tip: If you can’t find Vin Santo, any white wine will work.
Thanks again to Dessert First Girl for this amazing recipe.
