olive oil cake, version 1

Quick post today before tip-off and leg one of a college visit.  Bought 6 beautiful Meyer lemons at Whole Foods last week.  Meyer lemons have an orange glow to their rind and sweeter juice than the common lemons always on hand in my refrigerator.  Found a base recipe for an olive oil cake from Giada and whipped up my first version of the fabulously moist and pleasantly citrus-y olive oil cake I purchased on my Zingerman's road trip.  My version yielded a perfect snack cake that I loved nibbling on with my tea after church, but it is not as moist and dense as Zingerman's.  So later this week version 2 might find it's way into my ovens and if I can improve on this recipe, I'll be sure to let you know.  In the meantime, I loved the toasted almonds, bountiful zest and Grand Marnier additions to this cake.  Not too sweet and a delightful crumb texture.  Improvement is unnecessary, but it's kind of a quest now.

More banter later this week, busy day ahead and a quick recipe to write.

Meyer Lemon Olive Oil Cake

1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 C sugar
3 large eggs
1 T orange zest
1 T lemon zest
juice of 1 Meyer lemon
2 T Grand Marnier
1/4 C milk
3/4 C extra virgin olive oil
2/3 C sliced almonds, toasted and coarsely crumbled

Preheat oven to 350 degrees.  Spray an 8-inch cake or spring-form pan with non-stick spray.
Whisk together the flour, baking powder and salt.  In a bowl of a stand mixer beat together the sugar, eggs and zests until pale and fluffy.  Beat in the milk, lemon juice and Grand Marnier.  Slowly beat in the oil.  Add the flour mixture and stir just until blended.  Stir in the almonds.  Pour batter into prepared pan.  Bake until tester comes out clean, about 35 minutes.  Transfer to a rack and cool for 15 minutes.   Remove cake and place on a serving platter.


sugar, eggs and zests

light and fluffy

stirring in the almonds

ready for the oven

finished fabulousness

tea time!


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