VelvetLemon and Orange Blossom Olive Oil Cake
Inspired by techniques from Serious Eats.
A simple one-bowl olive oil cake lifted with fresh lemon zest and a whisper of orange flower water, baked until the crust puffs and turns deep gold. Good extra-virgin olive oil and buttermilk keep the crumb moist and tender, so it tastes just as good the next day as it does warm from the oven.
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Method
- 1
Prep the pan and oven. Adjust the oven rack to the lower-middle position and preheat to 180 °C (160 °C fan). Line the base of the cake pan with a parchment round and lightly coat with oil spray.
- 2
Whisk the dry mix. In the mixing bowl, whisk the sugar, baking soda, baking powder and salt together for about 1 minute, until the mixture looks completely uniform. Whisk longer than feels necessary here; an under-mixed base can bake into dark spots or an uneven crumb.
- 3
Add the wet ingredients. Add the lemon zest, olive oil, buttermilk, egg and orange flower water. Whisk vigorously until the batter looks smooth, pale and well emulsified.
- 4
Fold in the flour and bake. Sift the cake flour over the batter and whisk just until combined. Scrape into the prepared pan and bake until the cake is firm but the puffy crust still takes a light fingerprint impression, about 33 minutes; a toothpick inserted in the center should come out with a few moist crumbs attached.
- 5
Cool and unmold. Cool the cake in the pan for 10 minutes, then run a butter knife around the edge to loosen it. Invert onto the wire rack, peel off the parchment, and turn the cake right side up onto a platter. Serve warm or at room temperature, dusted with powdered sugar or topped with fresh fruit or toasted nuts.
Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days; the olive oil keeps the crumb moist as it sits.
Free sugars
20.5 g per serving
41 % of the 50 g daily maximum · 82 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. WHO
Equipment
- kitchen scale
- medium mixing bowl
- balloon whisk
- fine grater
- fine sieve
- 20 cm round cake pan, 7.5 cm deep
- parchment paper
- oil spray or pan spray
- butter knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 335 kcal |
| Protein | 2.9 g |
| Carbohydrate | 37.6 g |
| of which sugars | 21.4 g |
| of which free sugars | 20.5 g |
| Fat | 19.7 g |
| of which saturates | 2.9 g |
| Fibre | 0.4 g |
| Salt | 0.52 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
