Italian Olive Oil Cake

Italian Olive Oil Cake (Dairy Free)

Italian Olive Oil Cake
https://youtu.be/23ClsOkqzo4

This cake is so quick and easy, that you can whip it up in no time using simple ingredients that can be found in your pantry. You would think that a cake made with olive oil is heavy and soaked with oil but this cake is surprisingly light, delicate and delicious. It’s so versatile that you can choose whatever fruit is in season and serve it alongside it. 

This cake is dairy free as you can substitute the milk for any nut milk such as almond, cashew or even soy.

However, it does have 4 eggs so anyone with an egg allergy should not have this cake. You will need:

1 3/4 unbleached all purpose flour

1 1/2 tsps baking powder

1/4 tsp salt

Begin by sifting together all the dry ingredients listed above and set aside.

1 cup olive oil

3 tbsps milk ( cashew, almond, soy or regular milk)

Whisk oil and milk together and set aside.

4 whole eggs

3/4 cups granulated sugar

Zest of one lemon

With an electric mixer, whisk together eggs and sugar for 3 minutes until it thickens and becomes lighter in colour.

With mixer on low, gradually add some flour to egg mixture. Mix a little then add some of the oil mixture. Alternate the two until finished, ending with flour. Mix in the zest of one lemon.

Pour into  9 inch spring form pan prepared with olive oil and then sprinkled with flour.

Put into a preheated 350 F oven and cook for 30 to 35 minutes until golden and it has pulled away from the sides. Let cool in pan on a cooling rack.

So easy and delicious. Don’t forget to sprinkle with icing sugar. You will totally impress your friends!!