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California Olive Ranch

Recipes/Desserts

Olive Oil Cake

Ingredients

2 large eggs, room temperature
¾ cup sugar
¾ cup all-purpose flour
¾ cup corn meal
¼ tsp. salt
1 tsp. baking powder
1 tsp. orange zest
½ cup California Olive Ranch extra virgin olive oil
½ cup buttermilk
1 Tbsp. honey

For topping

2 Tbsp. sugar
1/6 cup Marcona almonds, lightly toasted and chopped
1/6 cup regular almonds, sliced and lightly toasted

Instructions

Preheat oven to 350˚F. Oil a cake pan with California Olive Ranch extra virgin olive oil.
Combine flour, cornmeal, salt, baking powder and zest in a small bowl. Mix to make sure zest is evenly distributed. (Easily done with hand.)
Combine oil, buttermilk, and honey in a measuring cup. Give a quick stir to mix everything.
In an electric mixer, cream sugar and eggs with paddle attachment on medium high until pale yellow, about 1 minute. On medium speed, add the dry ingredients in three parts, alternating with the wet ingredients. With every addition, make sure to incorporate without overbeating. Scrape down sides as necessary. With a rubber spatula, scrape the batter into the oiled baking dish. Sprinkle sugar and almond mixture on top.
Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.

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