The Olive Oil cake is one of the oldest cakes around. It cheap for everyone to make too. This cake is soft and fluffy and so so easy to make. The history of this cake is unknown but it said to be the first Spaniards who had olive oil celebrations with recipes of oil in them.
Cake batter is the liquid version of a dough. Cake wasnt always just a liquid version it was a doughy bread that was made with nut and berries. When you put batter in a cake pan you want to bang the pan lightly on the counter so the air bubbles go away. This will help the cake look pretty and stable without any unnecessary holes.
Olive Oil Cake
Prep= 15 mins
Cooking= 33 mins
Total= 48 mins
5 1/4 oz of white sugar (that is about 3/4 cup)
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of kosher salt
2 tsp of grated lime zest
5 1/4 of Extra Virgin Olive Oil (3/4 cup)
4 oz of buttermilk (1 tbsp of vinegar and 1 cup of milk is a good option too if you don't have it)
1 large egg (straight out of the fridge)
5 3/4 oz cake flour or pastry flour
optional garnish (powder sugar)
Adjust oven rack to lower middle position and preheat to 350 degrees F
For the cake: whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mix will look homogeneous well before it truly is.
Add lime zest, olive oil, buttermilk, and egg together inside a mixing bowl or stand mixer. Whisk it fast until the batter looks smooth. Your going to want to sift the flour and whisk together until combined. Put all the batter into a prepared pan that been sprayed with oil or butter. Bake the cake until its firm about 33 minutes. (You can do the toothpick test on this recipe and see if the middle still has batter left)
Your going to want the cake to cool for about 10 minutes then softly run a butter knife around the edges to loosely take the cake out and transfer on a wire rack to cool completely. After this you can start putting any type of garnish but powdered sugar a popular one.
Seram wrap it for 3 to 4 days in room temperature.