Olive Oil Cake
image/svg+xml Recipes Olive Oil Cake

Olive Oil Cake

Credit:  Adam Dulye, Brewers Association’s Executive Chef

Pairing strategy

Try tripels and quads with this and see how they’ll bring out the spiciness of the olive oil as well.

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup olive oil
  • 2 tablespoons honey
  • Finely grated zest and juice of 2 lemons
  • Kosher salt
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 2 tablespoons water
  • 1 /2 cup confectioners’ sugar

Cooking steps

1

Preheat the oven to 350°F and grease a 9-inch round cake pan with baking spray.

2

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium speed until they’ve doubled in volume. Add the oil, honey, lemon zest and juice, and 1 teaspoon salt and mix until well combined.

3

In another bowl, whisk together the flour, cornmeal, and baking powder until just combined. With the mixer on low speed, add the flour mix into the egg and sugar mix, and beat slowly until just combined. Use a spatula to scrape down the sides and bottom of the bowl.

4

Pour the batter into the prepared pan and bake for 12 minutes. Rotate the cake and bake until a toothpick inserted into the center comes out clean, another 12 to 15 minutes longer.

5

While the cake bakes, in a small bowl, whisk together the water and confectioner’s sugar until smooth. Brush the top of the cake with the icing as soon as it comes out of the oven. Let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool for at least 15 minutes before slicing and serving.

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