Ligurian Olive Oil Cake

Ligurian Olive Oil Cake

Ligurian Olive Oil Cake

Even though I bake every morning, I am not a dessert person. I find slightly savory breakfast sweets a good way to start the day. This cake is satisfying to the sweetest of palates as well as the savory.  It’s not only ideal for breakfast and brunch, but a perfect finish after dinner too!!

If you are heading to a dinner party it’s an impressive recipe to have in your arsenal and takes less than an hour to make from start to finish 

The best part about this recipe is that you pretty much will always have the ingredients at hand. We like to serve it with a blueberry compote, but really any berry will do. I always keep one or two bags of frozen berries in the freezer, especially when fruit isn’t readily in season. 

Ingredients: 

 7 Tbls unsalted butter, melted (will need some extra for greasing the pan)

1 ¾ cup of Flour (Extra for dusting the pan)

1 ½ tsp of Baking Powder

¼ tsp of Salt

3/4 cup of Extra Virgin Olive Oil (See Notes)

4 Large Eggs (Room Tempature)

3 Tbls. Of Milk (Room Temperature)

1 cup of Sugar 

Finely grated zest of two lemons (or tangerines)

Powder Sugar for dusting (optional)

Topping: (Optional)

2c. Frozen Blueberries

1/4c. Sugar

2tsp. Lemon Juice

3Tbsp. of Water

 

Method:

1.    Preheat oven to 350. Butter and flour a 10” round cake pan (Ideally spring form)

2.    In a medium bowl, sift flour, baking powder and salt.  In another medium bowl, whisk melted butter, olive oil and milk. 

3.    In a large bowl, using a hand held mixer, beat eggs, sugar and zest until pale and thickened (about 3min). Alternately beat the dry and  wet ingredients ,starting and ending with the dry ingredients. Pour batter in to prepared cake pan. 

4.    Bake for 30min or until top starts turning to a golden brown  and sides pull away from pan. 

5.    Transfer to cake rack to let cool. Dust with powder sugar. 

Topping:

Put one cup of blueberries, sugar, water, and lemon juice into a saucepan. Cook for 10 minutes, then add the remaining blueberries and continue to cook for 8 more minutes. Stir frequently, serve warm. 

A couple quick notes:

For the olive oil I like to use a ½ cup of extra virgin and ¼ cup of standard olive oil because I find the extra virgin to be quite pungent if you have really good stuff on hand. This is only a taste preference. 

Ligurian cake recipe found from Food & Wine and compote by Ellie Krieger on Food Network