3 Secrets for the Perfect Spanish Olive Oil Cake Recipe
The Spanish Olive Oil Cake is a timeless gem in Spanish cuisine, cherished for its simplicity and rich flavor. This cake is a staple in many Spanish households, celebrated not only for its delicious taste but also for its versatility and the way it brings out the best in quality olive oil. Whether served as a dessert or a breakfast treat, the Spanish Olive Oil Cake is a delightful representation of Mediterranean baking.
Ingredients
- 1½ cups (190g) All purpose flour
- 1 cup (200g) Granulated sugar
- ½ cup (120ml) Extra-virgin olive oil
- 3 Large eggs
- 1 cup (240ml) Whole milk
- 1 tbsp Lemon zest
- 1 tbsp Orange zest
- 1½ tsps Baking powder
- ¼ tsp Salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. You can use an electric mixer on medium speed for about 2-3 minutes.
- Add Olive Oil: Slowly add the olive oil to the egg and sugar mixture while continuing to mix. The mixture should be well combined and slightly thickened.
- Incorporate Milk and Zests: Mix in the milk, lemon zest, and orange zest until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; stop once there are no visible streaks of flour.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar if desired.