olive oil cake Lemon 2 recipe the Best Olive Oil Cake
Olive Oil Cake recipe no 1
Ingredients 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
Instructions 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.
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: the recipe for olive oil cake ingredients 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) preparation
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!
Tip: 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!
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