“I read for the part of Elizabeth, the virgin queen. I thought they said they were looking for a virgin from Queens. Whatever, the only virgin in my house is the olive oil.”
Adapted from Cat Cora’s Olive Oil Cake: Ladi Tourta, we loved this cake and my first olive oil cake came out perfect served with blood orange gelato. Very easy recipe, serves 12 or more, but I froze 1/4 of the cake for another time.
Recipe courtesy Cat Cora
Prep Time: 20 min
Cook Time: 1 hr 0 min
Serves: 12 servings
- 3 large eggs, beaten
- 2 cups granulated sugar or substitute 1 cup Splenda Sugar Blend
- 12 ounces extra-virgin olive oil
- 10 ounces milk
- 2 ounces orange liqueur
- 2 ounces fresh orange juice
- 3 teaspoons lemon zest (I added some orange zest as well and I think that it could use even more lemon or orange)
- 2 cups all-purpose flour, put through a medium-fine strainer to remove lumps
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 ounces blanched almonds or hazelnuts, finely chopped
- Powdered sugar, for garnish
Preheat oven to 350 degrees F. Butter a 10-inch cake pan.
In a large bowl, whisk together the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture. Whisk until well blended. Fold in the almonds.
Pour the mixture into the buttered and floured 8 inch cake pan. Bake for 1 hour. I checked at 45 and 50 minutes, mine took 55 minutes. Place on a rack to cool at least 15 minutes. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.
Notes: I’ll use a parchment paper-lined pan and add more zest to the cake.