Olive Oil Cake
Ingredients
-
1¼
cups
extra-virgin olive oil, divided
-
1
cup
sugar
-
2
Tbsp.
sugar, plus more
-
2
cups
cake flour
-
⅓
cup
almond flour or meal or fine-grind cornmeal
-
2
tsp.
baking powder
-
½
tsp.
baking soda
-
½
tsp.
kosher salt
-
3
Tbsp.
amaretto, Grand Marnier, sweet vermouth, or other liqueur
-
1
Tbsp.
finely grated lemon zest
-
3
Tbsp.
fresh lemon juice
-
2
tsp.
vanilla extract
-
3
large
eggs, room temperature
Instructions
- Preheat the oven and prepare the springform pan with olive oil and sugar.
- In a bowl, whisk together the dry ingredients.
- In another bowl, beat the eggs, lemon zest, and sugar until light and thick, then add olive oil and mix.
- Combine the dry and wet ingredients, folding gently to form the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the oven, then cool the cake and drizzle with olive oil.
- Remove the cake from the pan and let it cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
70mg
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