Olive oil might not be the first ingredient you think of when you think of a cake but it actually works to create a delicious textured one. It’s also a handy ingredient you’ll most likely have in your house and that’s what inspired this recipe. I was in the mood for baking but hadn’t pre planned anything to make and therefore finding this recipe was perfect as not only is it quick to follow but it’s a recipe where you’ll most likely already have not just olive oil but most of the ingredients in your home.
I’ve made a few cakes where I’ve used oil in the recipe and this is another simple one which creates a delicious, moist cake and with the lemon, a bit of tang! Because of its texture, also, it doesn’t feel too heavy which can definitely lead to having more than one slice at a time. The icing sugar gives it that extra bit of sweetness which I feel is needed at the end and you can add some fruit like raspberries or blueberries too.
I love baking classic and more traditional sponge cakes but lately I really like trying with making cakes that use alternative ingredients to butter and sugar. I always remember one of the nicest cakes I had years ago where the main ingredient was mash potato. You might not think that would work but it created the lightest texture, one which I still remember almost 10 years later. I’ll have to find that receipe and recreate.
Anyways give the receipe a go and see what you think. I found this recipe from Feel Good Foodie and adapted it slightly, she’s got some amazing recipes on her blog which I would recommend trying out!
Olive Oil Cake
Prep: 20 mins
Cook: 35 mins
Total time: 55 mins
Serves: 10 Slices
Ingredients
160g plain flour
150g granulated sugar
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
150 ml olive oil
125 ml Greek yogurt
2 large eggs
3 tablespoons lemon juice
Zest and juice of one lemon
INSTRUCTIONS
- Preheat oven to 350ºF and line with parchment paper a 23cm round pan.
- Mix all the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt) together in a large bowl.
- Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk all these into the flour mixture.
- Add lemon juice and zest and stir until completely combined and there are no lumps.
- Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 10 minutes before slicing. Serve with a yoghurt, raspberries, blueberries or whatever takes your fancy and enjoy!
