Ersilia's Olive Oil Cake

I developed this olive oil cake recipe in 2010 after experimenting with 10 different adaptions that originated from the olive oil cake recipe found in the At Home with Michael Chiarello cookbook. If I do say so myself, I finally created the best olive oil cake recipe there is. This is wonderful served with our recipe for Balsamic Strawberries .

**** BTW, if you want a quicker way to make a scrumptious olive oil cake try one of our olive oil cake mixes. Just add eggs, milk and EVOO !

Serves: 12 Servings

  • 4 eggs

  • 1 3/4 cups firmly packed light brown sugar

  • 1 cup Trampolini Black Label EVOO

  • 1-1/2 cups milk

  • grated zest of 1 lg orange & lemon

  • 1 cup whole wheat flour

  • 1 cup unbleached all purpose flour

  • 1 1/4 tsp. baking powder

  • 1/2 tsp. baking soda

  • pinch of salt

  • confectioners’ sugar for dusting

Preheat oven to 350 degrees F.

Prepare a bundt pan with olive oil and flour.

Beat together the eggs and brown sugar until thick & frothy. Slowly add the olive oil. Then the orange and lemon zests and continue mixing well. In another bowl, stir together the flour, baking powder, baking soda and salt. Alternating in 2 batches add ½ of the flour mixture to the egg mixture, then ½ of the milk mixing until just blended with no lumps. Do not over mix. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 1 hour. Remove to a wire rack to cool completely.

Loosen the sides with a knife and invert onto a serving plate. Dust the cake with confectioners’ sugar.

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