Olive Oil Cake Recipe — Olive Branching Out
Chris Decker, Managing Partner, Metro Pizza, Las Vegas
I try to keep this article and its recipes as interesting as possible. Believe it or not, it is a lot more challenging than you would think. I am constantly thinking about items or ingredients that you would love to see. This month’s recipe I did not have to look far — and hopefully you won’t either. Chances are you have all these ingredients right in your pizzeria to make this simple and beautiful olive oil cake. As far as easy, I even cooked this cake in a Pizza Master oven in a pizza pan! I chose to decorate the plate with some edges of the cake and some pistachios that I toasted. I added a few fresh blueberries, housemade whipped cream and a dehydrated lemon. Nothing too crazy, right? This recipe will give you one 12×12 cake. So let’s dive into some cake making.
Chris Decker is managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everythingbutanchovies
- 1 cup extra virgin olive oil (the best you can find)
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups granulated sugar plus 2 tablespoons for sprinkling
- 3 large eggs (room temp)
- 1 1⁄4 cup whole milk
- Preheat your oven to 375 and lightly butter and flour your cake pan.
- In a large bowl, whisk together flour, salt, baking powder and baking soda.
- In a separate bowl using an electric hand mixer set on high, beat the sugar and eggs until thick and fluffy, about five minutes. While the mixer is still running, slowly drizzle the olive oil and beat for another two minutes.
- Reduce speed to low and add milk, gradually add the flour mixture and beat until combined. Transfer your cake mix to your buttered/floured pan, smooth the top using a spatula and sprinkle with sugar.
- Bake cake on a rack in your oven for 20-25 minutes, inserting a toothpick in the center to check the doneness of the cake.
- When cake is finished baking, run a knife around the edges to loosen, carefully remove cake and let cool on a cooling rack for 30 minutes before you dig into it! That is the hard part.
- For the presentation, I cut the top off of a quart size deli cup to make a ring mold and a plastic dough scraper to line up the powdered sugar.
- Like I said, hopefully you will have all of these lying around your shop.
