One of the places that I’ll be visiting is the Amalfi coast. When I think of the Amalfi coast, I think of (those gorgeous) lemons and olive oil.
Before I realised it, this cake sprung up to mind. (My mind connects the dots in the strangest of ways.) Correct me if I’m wrong, I think this lemon olive oil cake is very Italian.
I’ve baked this cake about a dozen times before but have shelved the recipe aside and pretty much forgotten about it.
You know what they say about the joys of rereading ( I loved this article and it stuck to mind ever since I read it). I am in plenty of ways rediscovering the joy of these humble but comforting recipes.
As I was baking this lemon olive oil cake, the smell that filled the kitchen air was incredible, almost taunting the senses out of me.
Once it was cool enough to eat, I took a bite into this cake.
“Mmm… it is soooo good!” before I proceeded to finish the entire slice. This cake is soft and really moist. The flavour of lemon and olive oil complements each other; you can taste both flavours , neither takes precedence.
Only tasting it made me realise the thing that has been missing on my breakfast table for months.
Lemon olive oil cake
Makes a 7.5 inch bundt cake plus a few extra cupcakes
Recipe adapted from the Gourmet Traveller Australia
This is a very easy recipe that works incredibly well. It is the perfect breakfast cake. I like to believe that it is pretty “healthy’ as it does not contains butter and uses reduced sugar. I usually have extra cake batter that I would use to a few extra cupcakes.
170g eggs, room temperature
275g granulated sugar
200ml full cream milk
70ml lemon juice (from approximately 2 lemons)
grated lemon rind from 2 – 3lemons
180ml pure olive oil
40ml extra virgin olive oil (a fruity flavoured one)
300g plain flour
1.5 tsp baking powder
1/4 tsp salt
*To taste the olive oil flavour in the cake, it is important to use a extra virgin olive oil with a fruity flavour. The reason why I used two types is to get the flavour in without having to pay too much. You can opt to use 220ml of the olive oil you prefer.
1. Whisk the eggs and sugar until thick and pale at medium speed for about 3-4 minutes.
2. Add in the sifted dry ingredients alternating with the wet ingredients (liquid). Do not overmix it.
3. Bake in a loaf tin and cupcake tins at 180 degree celcius until golden brown, and the top springs back to touch. The cupcakes will be done in about 25 minutes while the bundt cake will be done in about 50 minutes.
4. Serve with dusted icing (confectioners) sugar.
*Storage tip: This cake keeps well at room temperature in an air tight container. You should finish it within a week.