Olive Oil Cake, Revisited
We adore desserts that aren't too sweet, ones that are interesting for their taste and texture. The olive oil and almond meal (Bob's Red Mill brand is available in most Whole Foods) makes for a rich, moist, and incredibly flavorful cake, with an almost-savory quality that makes it a great way to finish a great dinner with friends and family. It's lovely with tea or with a little jam for breakfast as well.
Colleen still spends time helping out chef-friends, and found herself in Louisville, Kentucky in March working with some very talented people on the opening of the city's latest restaurant,
There, she worked alongside Carol Klein, a pastry chef with a storied career that includes a laundry list of top restaurants among her many accomplishments.
Carol's cake rocks.
: This recipe has been scaled for accuracy, and requires that you weigh everything
that is measured in grams - don't try to do this without a scale, or things are likely to end up badly.
Makes a 9-inch diameter cake; you can also bake it in ramekins for individual servings.
145 gm all-purpose flour
48 gm blanched almond meal
1 1/2 tsp baking powder
1 tsp kosher salt
3 eggs, room temp
150 gm granulated sugar
128 gm extra virgin olive oil
1/4 tsp vanilla extract
zest from 1/4 orange
1/2 cup orange juice
Preheat oven to 350°F.
Grease and flour 9" cake pan, line with parchment paper.
Sift together flour, almond meal, baking powder and salt.
Crack eggs into a large mixing bowl and whisk. Add the sugar to the bowl and thoroughly whisk together with eggs. Add olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly. Whisk in the extract, zest and follow with the orange juice.
Add the dry ingredients to the bowl in stages and whisk until ingredients are combined.
Pour batter into the prepared pan and bake for 30-45 minutes, rotating pan midway through the baking time. Bake till skewer clean.