Spongy, soft and delicious.
G is from the Puglia region in Italy, “the heel of the boot,” he would explain. And from a smaller town called Giovinazzo. When you get close to Giovinazzo, you’ll see a very faded sign saying “welcome to Giovinazzo, the town of the olive oil.” And it’s true. It’s where you can find the purest extra virgin olive oil and I feel lucky to always have the best at home at all times.
But then what can you do with it other than cooking savory dishes? A lot, apparently. I found this olive oil cake recipe on almostmakesperfect.com‘s instagram and fell in love. Although I was a bit skeptical, I gave it a go and now it’s on my cake recipe rotation.
It’s spongy, super soft with a hint of orange and olive oil. You would think “what’s the taste of olive oil?” but you can really taste it!
I prefer it without any frosting, just because I like the delicate and airy taste as it is, but you can add in your favorite frosting or just go without like me. I think a cream cheese would go nicely, or even a simple buttercream. We usually don’t have orange juice at home so I just squeezed a couple of oranges for that. Either way is fine I think.
- Flour: 2 cups
- Sugar: 1 3/4 cup (12 tablespoons)
- Salt: 1 1/2 teaspoon
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Eggs: 3
- Olive oil: 1 1/4 cup
- Milk: 1 1/4 cup
- Orange juice: 1/2 cup
- Orange zest: 1 tablespoon
- Oven set on 175 degrees.
- Sift the flour, sugar, salt, baking soda and baking powder.
- In a larger blow, beat eggs and add olive oil slowly.
- Add in milk, orange juice, zest.
- Add in the dry ingredients.
- Bake for 30 minutes until golden but check with a toothpick and add time accordingly.
All photos by rachelsanghee.