OLIVE OIL CAKE

IMG_6359This is the kind of dessert that makes me happy. Not too sweet, simple to make, and turns out perfectly every time. Pair it with a dollop of mascarpone cheese and some fresh cherries for a heavenly summer dessert.

IMG_6354OLIVE OIL CAKE

2 organic eggs

1/2 cup plus 2 tablespoons organic cane sugar

zest from 1 lemon

pinch of sea salt

1/3 cup dry marsala wine

1/3 cup organic whole milk

3/4 cup good extra virgin olive oil

1 tablespoon baking powder

1 1/2 cups organic cake flour

Preheat oven to 400 degrees.

IMG_6355Break the eggs into a large bowl and whisk with the sugar until the mixture turns pale and foamy. Add the lemon zest, salt, marsala, milk, and the olive oil. Mix the baking powder and flour together and then add them to the liquid mixture. Whisk to combine.

Coat a round 9″ spring form pan with a thin layer of olive oil. Pour the batter into the pan and bake in the upper third of the oven for 18-24 minutes, or until a toothpick poked into the center of the cake comes out clean.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.

IMG_6351Release the spring form pan, and carefully remove the cake, placing it onto a plate or cake stand.

When you are ready, simply slice the cake and serve it with a dollop of mascarpone cheese or whipped cream. Cherries or fresh berries on the side are also delicious.

Enjoy!

Advertisements