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Epicurious

Olive Oil Cake with Olive Oils from Spain

By Baking A Moment
Image may contain Confectionery Food Sweets Dessert Creme Cream Cake Cupcake and Icing

You’ll love this simple olive oil cake featuring Olive Oils from Spain, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make! This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.

Recipe information

  • Total Time

    35 minutes

  • Yield

    mini bundt cakes

Ingredients

Olive Oil Cake

1 1/2 cups cake flour
1/2 cup almond meal
1 cup granulated sugar
1 zest of lemon
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup Olive Oil from Spain
1 large egg
1/2 teaspoon almond extract

Optional Garnishes

1 1/2 cups fresh blackberries
1 tablespoon granulated sugar
1 tablespoon sherry
spring of fresh rosemary
powdered sugar

Preparation

  1. Instructions

    Step 1

    Preheat the oven to 350 degrees F and mist a 5-cup mini-bundt pan with non-stick spray.

    Step 2

    Place the flour, almond meal, sugar, lemon zest, baking powder, and salt in a large bowl and whisk to combine.

    Step 3

    Place the Olive Oil from Spain, milk, egg, sherry (if using), and almond extract in a smaller bowl, and whisk to combine.

    Step 4

    Pour the batter into the prepared cake pan and bake for 18 to 22 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.

    Step 5

    Cool in the pan for 20 minutes, then turn the cakes out onto a wire rack to cool completely.

    Step 6

    For garnish: Toss the blackberries, sugar, and sherry together in a small bowl to coat. Serve alongside the cakes, with a sprig of fresh rosemary. Dust with powdered sugar.

    Step 7

    This recipe created by Baking a Moment is in partnership with Olive Oils from Spain.

TagsCakeDessertAlmond FlourFlourBlackberryBerryFruitSnackDairy FreeBakingEpicurious