I discovered olive oil cake a couple of years ago, eating in an Italian restaurant. Since then, I never hesitate to order it for dessert, often preferring it to the popular tiramisu. And in fact the best olive cake I ate, that inspires this recipe, was at Maialino. So, I decided to make my own: an easy recipe for a succulent cake...

Time: 2h

Servings: 10

Ingredients:

• 2 cups of white flour
• 1 1/2 cup of extra virgin olive oil
• 1 cup of whole milk
• 1 cup of granulated sugar 
• 2 Meyer lemons (1 1/2 for the zest and both for the juice).
• 3 large eggs
• 1 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder

Step 1: prepare the lemon juice and zest

I use Meyer lemons that are sweeter and less acidic than the usual lemon variety we know. First, I grate the zest of 1  1/2 lemon and then, I will press both lemons to get the juice, removing the seeds (Meyer lemons can have close to 10 seeds).

Step 2: prepare the batter

In a bowl, mix the flour, the salt, baking powder, baking soda and sugar.

In another bowl, whisk the eggs, olive oil, lemon juice and zest, and milk. Mix slowly the dry ingredients until fully incorporated.

Pre-heat the oven at 350 degrees Fahrenheit. 

Melt some butter and spread generously in a cake mold. Then, put a thin coating of flour on the walls of the cake mold, so the cake does not stick.

Pour the batter into the cake mold.

Cook for 1h30 in the oven, until the crust is golden brown. Then remove the cake from the oven and let it cool for 30 minutes before removing it from the mold.

Bon appétit!

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