Celebrate all things olive oil with these delightful cakes! Instead of butter, these cakes are made with flavorful olive oil. An added bonus? Since olive oil is already liquid at room temperature, these cakes will actually improve over time if you make them ahead of a party. Be sure to pick out a high-quality extra virgin olive oil. Need help figuring out which one to use? We have a guide on what makes olive oil extra virgin, how to buy the perfect bottle, and how to taste olive oil to get you ready to bake.
Difficulty
Medium
Serves
20 people
Preparation time
10 minutes
Cooking time
14 minutes
INGREDIENTS
250 grams / 1 1/8 cups extra virgin olive oil, plus more for tins
200 grams / 4 eggs
350 grams / 1 3/4 cups sugar
130 grams / 1/2 cup + 2 tsp milk
120 grams /1/2 cup white wine
350 grams / 2.5 cups flour
20 grams / 4 tsp baking soda
Chopped rosemary or orange zest, optional
Powdered sugar, optional
STEPS
Preheat an oven to 350˚F. Brush two 12-count muffin tins with extra virgin olive oil.
In a stand mixer, whip the eggs, olive oil, and sugar at a medium speed until the mixture becomes very voluminous and light in color. Turn the mixer down to low, and slowly pour in the milk and white wine. Turn off the mixer, and sift in the flour and baking soda. Fold these into the mixture. If desired, add chopped rosemary or orange zest to the batter.
Ladle the mixture into the oiled muffin tins, filling the tins halfway up the sides. Fill any empty muffin tins halfway with water. Bake until the cake tops become golden brown, for approximately 12-14 minutes. If desired, top with powdered sugar and/or more chopped rosemary or orange zest. These cakes are also great topped with zabaione, gelato, or preserved fruit.
SHOP THE RECIPE
