Olive Oil Cake by Mina Stone in "Cooking for Artists"
Ah, olive oil cake. It is the only reason why my friends are friends with me, and why new people start to like me. This recipe creates a cake that is dense, and spicy with cinnamon and cloves. It is not light on the olive oil and that is really the way it should be.
- 3 large eggs
- 1 1/2 cups extra-virgin olive oil
- 1 1/4 cups granulated sugar, plus a tablespoon to sprinkle on top
- 1 1/4 cup milk
- 1/4 cup cognac (optional)
- 1/4 cup fresh orange juice
- zest of 1 orange
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground gloves
- 1 teaspoon salt
Preheat the oven to 350 F. Lightly oil a 10-inch round cake pan and dust it with flour. Whisk the eggs with the olive oil in a bowl until combined. Add the sugar and whisk well to incorporate. Add the milk, cognac (if using), orange juice, and orange zest and whisk again. In a separate bowl, mix the other dry ingredients (flour, baking soda, baking powder, cinnamon, cloves, and salt). and make a well in the center. Pour the olive oil mixture into the dry ingredients, and whisk, starting from the center and working outward until the batter is smooth. Pour the batter into the prepared pan and sprinkle another tablespoon of sugar on top. Bake for 50 to 60 minutes. The cake is ready when the top is crusty and dark brown and a skewer or knife inserted in the center comes out clean.
Variations: after the cake has cooled, dust the top with confectioners' sugar and cinnamon. Add 1 cup toasted and chopped walnuts to the batter for a nutty taste and texture.