One-Bowl Plush Olive Oil Cake w Candy Olive Garnish

Not all olive oil cakes are created equally. Many don’t have enough olive oil for the delicate fruity flavours to pull through, or those same flavours are masked by lots of citrus. My version comes together quickly with a one-bowl method, has just a touch of citrus, and has the most velvety plush texture.

Perfect with whipped cream, or served with winter citrus or summer berries for a tart complement.

Yield: 1 loaf cake

Print

With ImageWithout Image

One-Bowl Plush Olive Oil Cake

Ingredients

For the cake

• 1 cup white sugar
• 1 Tbsp of lemon or orange zest
• 3 Tbsp of lemon or orange juice
• 2 large eggs
• 1 tsp vanilla extract
• ⅔ cup extra-virgin olive oil
• 1 ⅓ cup all-purpose flour
• ¼ tsp + ⅛ tsp fine salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ¾ cup plain milk of choice
• *Just use one that you like. I’d avoid the cheapest ones such as No Name or Great Value as they tend to not have enough flavour to permeate the bake. I like Bertolli (and so does America’s Test Kitchen) or Maison Orphee for slightly more money but nothing crazy. No need to go buy the fancy Instagram olive oil and take out a loan doing it.

Lightly sweetened whipped cream

• ¾ cup heavy cream, cold
• 1 Tbsp white sugar
• ½ tsp vanilla extract

• 1 batch of Olive Candy Garnish

Instructions

1. Preheat oven to 350. You can make this cake in either a 9” round cake pan or standard loaf pan. Line your pan with parchment paper, and lightly oil the sides if using a cake pan.
2. In a large mixing bowl, add zest and sugar. Take a moment to rub them together to release the oils and enjoy a sensory moment.
3. Add juice, eggs, olive oil and vanilla, and whisk until fully combined.
4. In the same bowl, sit in flour, baking powder and soda, and salt. Whisk until just combined.
5. Add milk and whisk again until well combined, ensuring you scrape the sides and bottom of the bowl.
6. Pour batter into the pan. Bake for 30-35 minutes for the cake pan or 45-50 minutes for the loaf pan. An inserted toothpick should come out clean when finished baking. Allow the cake to cool before serving.
7. To serve, make whipped cream by whipping all ingredients by hand with a whisk or with a hand mixer on high until stiff peaks form. Add cream to the top of the cake, and level out the surface with an off-set spatula or knife.
8. Adorn with Candy Olive Garnish, or with extra lemon/orange zest. Also wonderful served with winter citrus or summer berries.