Traditional Olive Oil Cake
This is an Old Italian cake recipe that was passed down from my great, great, great Grandma…. oh wait I am Danish. Okay it was passed down thru some Italians I don’t know, but it is good! It’s a moist, yellow cake and tastes great dusted with just a little powdered sugar and berries.
Ingredients
- 1 tablespoon butter (to grease pan)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher or sea salt
- 1 1/4 cup sugar
- 3 teaspoons orange zest
- 1 cup good quality extra virgin olive oil
- 3 large eggs
- 2 tablespoon s freshly squeezed orange juice
- 1 teaspoon vanilla paste or extract
- 3/4 cup full fat buttermilk
- ½ cup sliced almonds
- confectioners sugar, for dusting
- assorted berries or peaches or whatever fruit you prefer to top cake
Instructions
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Place oven rack in center position. Preheat oven to 325 degrees F. Use a paper towel to wipe sides of cake pan with butter. Cut a circle of parchment paper to fit in the bottom of pan, set aside.
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In a small bowl, whisk together: flour, baking powder, and salt. Set aside.
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Place granulated sugar and orange zest in a large bowl, whisk. Add olive oil, buttermilk, eggs, and vanilla, whisk until combined. Add orange juice and whisk. Add dry ingredients, whisking until well incorporated and batter is smooth. Pour batter into parchment lined pan. Sprinkle with almonds. Bake for 45-50 minutes or until an inserted toothpick comes out clean.
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Remove from oven and immediately use a knife to separate cake from the edges of pan. Allow cake to cool. Flip pan, remove cake, peel parchment off bottom of cake and place on cake plate. Use a screen colander of sifter to sprinkle cake with powdered sugar. Enjoy!
Recipe Notes
If desired decorate with fresh berries or sliced peaches.