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olive oil cake Lemon 2 recipe the Best Olive Oil Cake

Olive Oil Cake recipe no 1

3 large eggs (150 grams)
¾ cup (150 grams) granulated sugar
½ cup (112 grams) extra-virgin olive oil
½ cup (120 grams) whole milk
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt

Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream,

beating until combined.

Add milk,

beating until combined.

Reduce mixer speed to low. Beat in extracts.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture,

beating until combined,

stopping to scrape sides of bowl. Pour batter into prepared pan.
Bake until a wooden pick

inserted in center comes out

clean, 30 to 33 minutes.

Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.

Brush with fresh olive oil

just before serving.

Store at room temperature wrapped loosely in foil or plastic wrap.

Olive Oil Cake Recipe With Lemon Cream Cheese Frosting – Chelsweets

Olive Oil Cake recipe no 2

Olive Oil Cake: the recipe for olive oil cake
300 milliliters of high-quality, cold-pressed olive oil, plus about a tablespoon for the baking pan
300 grams of flour
450 grams of sugar
300 milliliters of milk
3 eggs
2 teaspoons of freshly grated lemon peel and two teaspoons of fresh lemon juice (can optionally be exchanged for orange)
1 teaspoon of salt
1 teaspoon Baking powder
1 – 2 tbsp powdered sugar (for dusting)

Preheat the oven to 180 degrees, generously coat the 26 cm diameter springform pan with olive oil and dust with flour. Put in a cool place.
Beat eggs, sugar, vanilla sugar and salt with a hand mixer for about eight minutes to a cream.

Wash the lemons with hot water, dry them and rub the peel finely and then stir into the cream with the milk

and olive oil with a whisk. Gradually fold in the flour and baking powder until everything

is mixed into a uniform dough. Fill this into the mold and smooth the surface with a spoon.
Bake the cake in the 180 degree oven for about 50 – 60 minutes. Take out and let rest for about 10 minutes.


remove from the mold and let cool down on a wire rack. Finally dust with powdered sugar. Finished!

The cake can also be baked in a

rectangular shape (24 by 38 cm) and cut into cubes.

The baking time is then

reduced by around 15 minutes.

At room temperature (recommended!) The cake stays fresh for up to a week in an air-sealed container. Unbeatable combination: Olive Oil Cake with fresh berries and whipped cream!