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Olive Oil Cake
Yield: 6 servings
- 1 large baking pan, filled with water
- 3 large eggs, beaten
- 2 cups granulated sugar
- 1 cup QCOM Tuscan Estate Extra Virgin Olive Oil
- 1 1/4 cups milk
- 1 orange, zest removed
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp anise seeds
- Misto® olive oil sprayer
Preheat oven to 350 degrees. Place baking pan filled with water on the bottom shelf. (The water bath prevents the cake from drying out while baking.) In a large mixing bowl, whisk eggs and sugar. Add oil, milk and zest. In a larger bowl, sift together flour, baking soda, baking powder, sea salt and anise seeds. Use a rubber spatula to create a well, or indentation, in the dry ingredients. Pour 1/3 of liquid mixture into well. Use a rubber spatula to begin mixing wet and dry ingredients. When almost completely mixed, add 1/3 more liquid and mix; repeat with final 1/3 of liquid. Mix until the batter comes together evenly. It may be slightly lumpy. Spray the sides of the cake pan with QCOM Tuscan Estate Extra Virgin Olive Oil and line the bottom with parchment paper. Pour cake batter into pan and bake at 350 degrees for 30 minutes. Rotate pan and bake another 15 to 25 minutes, or until cake sets in the center. Allow to cool to room temperature. Run a knife along the sides of the pan and gently place cake top-side down on a plate. Remove pan and parchment paper. Place another plate on top and flip the cake back over. Cut into pieces and serve with whipped cream and fruit.
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