Print
Olive Oil Cake
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 large eggs
- Zest of 1/2 orange
- Zest of 1/2 lemon
- 1 cup fine sugar, plus extra for sprinkling
- 1 1/2 cups extra-virgin olive oil
- Olive oil for greasing the pan
Instructions
- Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch diameter springform pan with olive oil, ensuring the bottom and sides are thoroughly coated. Sprinkle a couple of tablespoons of all-purpose flour into the pan and gently shake it to evenly distribute the flour, preventing the cake from sticking. - Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined and lump-free. Set aside. - Prepare the Wet Ingredients
In a small bowl, stir together the orange juice, lemon juice, and vanilla extract. Set aside. - Beat the Eggs and Sugar
In a large bowl, use an electric mixer on high speed (preferably with a whisk attachment) to beat the eggs, orange zest, lemon zest, and 1 cup of sugar until the mixture becomes light, thick, pale, and falls off the whisk. This should take about 3 to 5 minutes. While still beating on high speed, gradually pour in 1 1/2 cups of olive oil and continue beating until the mixture is fully incorporated and thickens. - Combine the Dry and Wet Ingredients
Reduce the mixer speed to low. Add the dry ingredients alternately with the wet ingredients, starting with 1/3 of the dry ingredients, then 1/2 of the wet, repeating until all ingredients are added. Mix until just combined. - Fold the Batter
Using a large rubber spatula, gently fold the batter, scraping the bottom and sides of the bowl to incorporate any unmixed ingredients. - Bake the Cake
Pour the batter into the prepared pan and smooth the top. Sprinkle with a little extra sugar. Place the cake in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Drizzle with Olive Oil
Transfer the pan to a wire rack and allow the cake to cool for 10 to 15 minutes in the pan. Use a toothpick or skewer to poke holes all over the top of the cake. Drizzle the remaining 2 tablespoons of olive oil over the cake, allowing it to absorb. - Finish and Serve
Run a knife along the edges of the cake to loosen it, then carefully remove the cake from the pan. Serve and enjoy!