Skip to main content

Shop our new Aluminum Bottled Oils! Free shipping on your first order when you join our newsletter.

Shop our new Aluminum Bottled Oils! Free shipping on your first order when you join our newsletter.

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

  1. Preheat oven to 350˚F. Oil a cake pan with California Olive Ranch extra virgin olive oil.
  2. Combine flour, cornmeal, salt, baking powder and zest in a small bowl. Mix to make sure zest is evenly distributed. (Easily done with hand.)
  3. Combine oil, buttermilk, and honey in a measuring cup. Give a quick stir to mix everything.
  4. 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.
  5. Place in middle rack of oven, and bake until slightly golden and a toothpick inserted in the middle comes out clean, about 1 hour.

Recommended Products