26 Jun Traditional Olive Oil Cake
This cake is adapted from my Nonno’s Olive Oil ‘Panettone’ recipe. I was reminded of how much I love this simple, moist, plain flavoured cake when he baked us one last week (he’s almost 80 and still an awesome cook!). The use of olive oil makes this cake amazingly moist without being too dense or heavy. I’ve made it slightly healthier via the substitution of white flour with wholegrain spelt flour and coconut sugar in place of classic refined caster sugar, BUT to be honest, this is NOT a decadent cake. It’s a simple favourite that can be enjoyed for breakfast with a strong espresso (as my grandparents do) or alongside a hot cup of English Breakfast for morning or afternoon tea.
Although this recipe is for the classic version of the cake, it would also make for a versatile base cake recipe, to which you can add other flavouring ingredients that may take your fancy. I’m thinking a chai spiced version with possible addition of quince or pears may be on the cards!
- 2.5-3 cups of spelt flour
- 1 cup of coconut sugar (or rapadura)
- 2 tsp baking powder
- 1 cup of olive oil
- 5 eggs, beaten
- 1/2 tsp vanilla paste or essence
- 1 cup of milk (of your choice)
- 1 tbs of grated citrus peel (lemon or orange)
- Preheat oven to 190 degrees celcius.
- Grease a 20-22 cm springform tin.
- Add flour, sugar, baking powder and citrus peel to a large mixing bowl and stir to combine.
- In a separate bowl, mix the eggs, oil, vanilla and milk.
- Add the wet ingredients to the dry and gently mix until just combined.
- Pour cake batter into tin and bake in oven for 40-45 mins. At 40 mins test the centre of the cake using a skewer. If it comes out clean then remove to avoid compromising the cake's moistness. Allow cake to cool before releasing from tin.
- Start with 2.5 cups of flour and adjust consistency of batter (if too thin) at end by adding extra flour.