Olive Oil is used a lot these days, and on just about everything! But have you ever heard about an olive oil cake? Author Nancy Harmon-Jenkins, who wrote the new cookbook Cucina Del Sole, told Tonia's Kitchen about a deliciously moist, but not too sweet Olive Oil and Walnut cake from Southern Italy. She combine standard cake ingredients with 5 tablespoons of Extra Virgin Olive Oil and dark rum. Nancy also says she does use sugar, but not a lot. Combine the oil, rum, sugar, walnuts and some milk, with three eggs and flour and bake together. Enjoy this unique taste treat with a glass of sweet wine.
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of fine sea salt
- 3 large eggs
- 1 cup sugar
- ¾ cup plain whole-milk yogurt
- Finely grated zest of 3 lemons
- ¾ cup extra-virgin olive oil, preferably one with good fruit flavors
- Set the oven on 325ยบ
Toss together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, using an electric mixer, beat together the eggs and sugar until they are pale and thick, about 5 minutes. Add the yogurt and grated zest and beat to mix. Now beat in the olive oil in a steady stream. Reduce the mixer speed to its lowest setting and gradually beat in the flour mixture unti it’s just blended. Switch to a rubber spatula and fold the batter until it is thoroughly blended.
Using paper towels, spread about a tablespoon of oil all over the bottom and sides of a 9-inch round pan, preferably one with a springform release. Pour the batter into the pan and transfer to the preheated oven. Bake, rotating once, until the cake is golden, the center springs back, and the edges pull away from the sides of the pan, about 45 minutes. Remove from the oven and set the cake on a rack to cool for a minute or two, then invert on the rack and let cool thoroughly before slicing.
You could sprinkle powdered sugar over the surface of the cake, or serve it with a dollop of whipped cream or vanilla or lemon gelato.
