Super Moist Olive Oil Cake Recipes
OLIVE OIL CAKE
A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. For icing, in a small bowl, whisk confectioners' sugar and enough orange juice to reach a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.
Nutrition Facts : Calories 279 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 152mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SUPER MOIST OLIVE OIL CAKE
This easy olive oil cake is super moist and is a great base for your favorite flavors.
Provided by Chef Gianna
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F (175C)
- Prepare a narrow and tall mold, either round or rectangular (coat with a little oil and sprinkle with flour). A loaf pan works great.
- Whisk the eggs, sugar, and salt in a large bowl for approximately 30 seconds until well mixed and airy.
- Add the extra virgin olive oil and yogurt, and continue beating.
- Incorporate the baking powder and flour a little at a time. Each time mix until it is all integrated.
- Once all the ingredients are well beaten, pour the cake batter in the mold and bake for 40-45 min (do not open the oven for the first 30 min).
- It is done when it is golden brown and a toothpick comes out clean.
- Turn off the oven and let the cake rest inside with the door open for 15 min. Remove from the oven and let it rest for another 20-30 min before removing from the cake pan.
Nutrition Facts : Calories 335 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 63 mg, Sodium 195 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 13 g, ServingSize 1 serving
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