Olive Oil Cake

This recipe uses Midtown Mix Almond Cake Base, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• 8 or 9” round pan or equivalent volume dish (e.g. 8” x 8” square pan).

• Parchment paper (not wax!) cut into the shape of your baking dish. While not essential, this will make clean up and presentation much nicer

• Medium mixing bowl and whisk

Ingredients:

• 3 eggs

• 2/3 cup of olive oil, prefer a flavorful one like an EVOO, but it doesn’t need to be expensive or fancy to be delicious in this recipe

• 1 1/2 teaspoons vanilla extract

• 1 medium lemon made into:

  • 1/2 teaspoons of zest

  • 1 tablespoon of juice

Preparation:

Preheat oven to 325°F. Cut parchment paper to fit bottom of baking dish, add to pan and grease top of paper and sides of pan with oil or butter

Zest and juice the lemon ahead of other steps so they are ready to use

Step 1:

Combine eggs, olive oil and vanilla in bowl and whisk until thoroughly combined

Step 2:

Add lemon juice and lemon zest, then add Midtown Mix Almond Cake Mix, scrape the bowl and add remaining mix. Pour batter into prepared pan.

Step 3:

Bake for 45-50 minutes until toothpick comes out clean and cake is pulling away from the edges of the pan. Cool in pan for 10 minutes before running a knife along edge of pan to release. Turn right-side up or serve upside down and leave plain or add garnishes (see Tips and Ideas)

Tips and Ideas:

Cake will keep for up to a week in the fridge, but wrap or cover it to keep fresh

Cracks or crumbs? No problem, dust with powdered sugar to give a nice finished look

Garnishes ideas:

• Tart fruit like raspberries, lemon slices or dried cranberries

• Serve with a dollop of Greek Yogurt, clotted cream, mascarpone or very lightly sweetened whipped cream

• Drizzle a basic icing glaze of 1 cup of powdered sugar mixed with 2-3 tablespoons of lemon juice