Olive Oil Cake

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:

• 9” round pan (cake pan, springform, pie plate) 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 teaspoon vanilla extract

• 1 medium lemon made into:

  • 1-2 teaspoons of zest

  • 2 tablespoons 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 one half of the Midtown Mix Almond Cake Base, 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 edges and top have browned. Cool in pan for 30 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)