Olive Oil Cake

standard May 12, 2016 Leave a response
Olive Oil Cake | Mrs. G's Appliance Chef, Lawrence NJ

On Wednesday, May 11th, we hosted industry professionals for a CEU credit course presented by Faber. To feed our guests, guest chef Mary Beth Madill brought in an Olive Oil Cake and made frittatas in the store. We like to treat people to something unique and special when they visit our showroom for meetings and events. We invite you to try the recipe at home and share your results in our new Facebook group, Mrs. G’s Community Kitchen. All customers and friends of Mrs. G are invited to join the group and share recipes and/or their own appliance tips. Click here to join!

Olive Oil Cake | Mrs. G's Appliance Chef, Lawrence NJ

Olive Oil Cake
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Ingredients
  1. • 3 large eggs
  2. • 1 cup granulated sugar
  3. • 1 1/2 cups whole milk
  4. • 1 cup good-quality extra-virgin olive oil, plus more for coating the pan
  5. • 1/4 cup fresh squeezed orange juice
  6. • 1 teaspoon pure vanilla extract
  7. • 1 teaspoon pure almond extract
  8. • 1 tablespoon finely grated orange zest
  9. • 1 1/2 cups all-purpose flour, plus more for dusting the pan
  10. • 1/2 cup coarse-ground cornmeal
  11. • 1/2 teaspoon baking powder
  12. • 1/2 teaspoon baking soda
  13. • Pinch of salt
  14. • Powdered sugar, for garnish
Instructions
  1. 1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour; tap out the excess.
  2. 2.  In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, orange juice, vanilla & almond extracts, and orange zest.  Mix well.
  3. 3. In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt. Add the egg mixture to the dry ingredients, stirring until just blended (the batter will be slightly lumpy; do not overmix).
  4. 4. Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out with only a few crumbs, about 40 to 50 minutes. Remove from the oven and place on a wire rack to cool completely.
  5. 5. When the cake has cooled, run a knife around the perimeter of the pan and invert the cake onto a serving plate. Dust with powdered sugar, cut into 12 pieces, and serve.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

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