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whole food ~ well made

Spanish olive oil cake recipe at lynnecurry.com.

Fruity Spanish Olive Oil Cake Suits Any Occasion

Everyone’s asked me about my favorite foods since I got back from our trip to Spain. The answer is olive oil!

Certainly we ate more than our share of gelato and jamon, but the fruity olive oil was ubiquitous. On baby romaines with fried garlic at lunch. Pooled onto a plate for dipping bread at dinner. Even for breakfast drizzled over toast with tomato.

Pretty natural, considering that half the country is planted in olive trees! And we spent most of the month in the south region of Andalusia, renown for its olive oils.

Spanish olive oil cake recipe at lynnecurry.com.

As soon as I got home, I ordered several bottles. {It seemed easier to order from home than lugging them from Madrid.} And I started using more olive oil on everything.

Including in cake.

Homemade Olive Oil Cake

It was a cool and cloudy day in Avila, Spain when we tucked into a coffee shop to study our Spanish. The only tourists in the place, we ordered our drinks and circled a back table to settle in. But I was drawn back to the counter by a display of cakes.

There was dulce de leche cake and cheesecake…but what struck me most were several unadorned cakes. They looked like supersized loaf cakes.

Eating in another country is as much a language experience as it is about the food. And so I asked in Spanish about them. All made in house, the server told me, and then she listed the flavors pointing to each one: chocolate, marble, lemon, orange, carrot…

Turns out these are bizcocho casero, simple cakes that are beloved in Spain and come in a host of flavors. And they’re often made with olive oil.

Spanish olive oil cake recipe at lynnecurry.com.

No wonder! So, here you have it, olive oil cake baked in a bundt pan at home!

Ideal All-Occasion Cake

I used almond flour for some of the flour in this cake because almonds are also beloved in Spain. And since I wanted to really taste the olive oil, I left out any flavoring in my first few trials. Oh my goodness was it good!

A snack cake, a coffee cake, a potluck dessert–this is the cake I’d want any day of the week.

The amazing thing about this cake is how long it stays moist at room temperature. {One of the many cakes I baked for this post was still fresh tasting after 5 days.}

Credit the olive oil, which is an easy substitute for butter in many baked goods that also brings nutritional benefits.

Spanish olive oil cake recipe at lynnecurry.com.

Olive oil cake is just one of those that suits any occasion. You can flavor it with anything–this recipe offers lemon or orange zest as an option, but I love it with nothing but olive oil for flavoring, too.

Then serve it as is, or adorn it as you like, say, with fresh raspberries and whipped cream.

Such an easy dessert! You might whip up one of these for Mother’s Day and top it with rose-macerated strawberries, an edible gift or treat for yourself.

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What’s your favorite way to use extra-virgin olive oil? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook

Olive Oil-Almond Bundt Cake

This cake is all about the simplicity of ingredients. It mixes up quickly before baking at a low temperature for just oven an hour to prevent overbrowning. It is a very moist and finely textured cake that is wonderful unadorned, or serves as a blank canvas for dressing up as you like. The olive oil keeps it moist for several days, so you can actually bake this cake in advance of your next celebration or bring it to the office.

Course Dessert
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Author Lynne Curry

Ingredients

  • 2 cups (8 1/2 ounces) all-purpose flour
  • 1 cup (3 3/8 ounces) almond flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup (4 ounces) milk or almond milk
  • 1 1/2 cups (12 ounces) olive oil
  • 5 large eggs pastured
  • 1 3/4 cup (12 1/4 ounces) granulated sugar
  • 1 tablespoon orange or lemon zest optional

Instructions

  1. Preheat oven to 325 degrees with the oven rack in the center position. Thoroughly oil a 12-cup bundt pan.

  2. Whisk the flour, almond flour, baking powder and salt in a medium bowl to blend. Measure the milk and olive oil and set them aside.

  3. In a stand mixer, beat the eggs with the paddle attachment until they are very well beaten, about 1 minute. Add the sugar in a stream with the mixer running on high speed and beat until the eggs are pale and thick like heavy cream. With the mixer on medium, drizzle in the milk followed by the olive oil. The batter will become like the consistency of mayonnaise.

  4. Reduce the speed to low and add the flour mixture all at once just until combined. Scrape down the bowl and stir to blend thoroughly. Pour the batter into the prepared pan.

  5. Bake the cake for 60 minutes, rotating the pan halfway through. The cake is done when it is well risen in the pan, golden brown and a wooden skewer cake tester comes out clean. If necessary bake 5-10 minutes more.

  6. Transfer the cake to a cooling rack for 15 minutes. Turn out of the pan and cool completely before serving. The cake will stay moist and fresh tasting at room temperature for several days.

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