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Olive Oil Cake By: Cake69

Jan 24th 2019 at 9:35 AM

Olive Oil Cake


Makes One (1) Cake



2 ½ cups sugar

4 whole eggs

2 ½ cups extra virgin olive oil

2 ½ cups flour

1 ¼ tsp kosher salt

½ tsp baking soda

½ tsp baking powder

¾ cup heavy cream

¾ cup whole milk



2 tbsp apricot preserves

1 ½ cups water

1 cup sugar


  1. Combine all wet ingredients, plus sugar, in mixer (minus olive oil).
  2. Whip at medium speed to a ribbon-ish state.
  3. Slowly incorporate oil while mixing at slow speed.
  4. Combine all dry ingredients separately.
  5. Add dry ingredients in stages to wet batter intermittently until well incorporated.
  6. Coat desired baking pans with cooking spray. (Loaf pans work best, but springform pans can also be used. Note: springform pans need to be lined with foil and then sprayed.)
  7. Fill pans approximately ¾ full with batter.
  8. Bake at 300 degrees in a conventional oven for approximately 45 min (or until bamboo skewer comes out clean.)
  9. When cakes are finished, and fresh from oven, poke randomly with skewer and coat with apricot syrup (4-6 ounces per loaf pan.)
  10. Cool at room temp and serve with Maldon Sea Salt flakes and a little puddle of olive oil on the side of the cake.


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