Olive oil cake feels like a quiet secret in my baking arsenal. It’s humble, yet when you use a really good extra virgin olive oil, the flavor deepens into something unexpectedly complex. I love how it’s not overly sweet, but still rich and satisfying, perfect for a lazy weekend or a simple dessert after dinner.
This cake isn’t fancy or fussy, which suits my approach to baking — honest ingredients, straightforward steps, and a little patience. The aroma of the olive oil as it bakes is a warm, grassy scent that fills the kitchen and makes everyone lean in closer. It’s one of those recipes that reminds me less is more, emphasizing the natural beauty of good ingredients.
Focusing on the overlooked beauty of a simple, rustic olive oil cake that embraces the nuances of high-quality extra virgin olive oil, turning what seems like a basic bake into a celebration of texture and subtle flavor.
Celebrating Simplicity with Olive Oil
- Baking this cake feels like a quiet act of rebellion against overly sweet desserts, celebrating simplicity instead.
- Using a good olive oil makes me feel connected to my heritage, reminding me of family recipes from my childhood kitchen.
- The moment I pour the batter into the pan, I’m filled with a strange mix of calm and anticipation, knowing something comforting is about to emerge.
- Sharing this cake with friends always sparks conversations about the nuances of good olive oil and the beauty of rustic baking.
The story behind this recipe
- This olive oil cake recipe came from a lazy Sunday afternoon, when I was craving something not too sweet but still flavorful. I wanted to highlight the olive oil’s grassy, peppery notes without overpowering the cake’s tender crumb. It’s a reminder that simple ingredients, when treated right, can surprise you.
- I remember the first time I baked it using a particularly fruity, peppery olive oil I found at a local market. The aroma that filled the kitchen was intoxicating — rich, green, almost herbal. That moment made me realize how much depth a good olive oil can add to baked goods, turning everyday baking into a small celebration of flavor.
- heading: ‘The story behind this recipe’
Trivia and Historical Notes
- Olive oil cakes originated in Mediterranean regions where olive oil has been a staple for centuries, blending local baking traditions with the region’s rich agricultural history.
- This cake was once considered a humble peasant dessert, utilizing readily available ingredients like olive oil and simple grains, making it accessible to everyday people.
- In Italy, especially in Liguria, olive oil cakes are celebrated as a symbol of rustic simplicity, often served during festive gatherings or family Sundays.
Ingredient breakdown
- Olive oil: I prefer a robust, grassy extra virgin; it adds depth and aroma that’s almost spicy. Swap for a milder oil if you want a subtler flavor, but the character might soften.
- Granulated sugar: I use regular white sugar for clarity, but brown sugar brings a caramel note and moisture—good if you want a richer crumb.
- Flour: All-purpose works perfectly; if you want a slightly lighter cake, try cake flour, which tenderizes the crumb and makes it softer.
- Eggs: Fresh, large eggs are best—they emulsify the batter and give structure. Use an extra egg if your batter seems too loose, but don’t overmix.
- Lemon zest: Brightens the flavor with a zing of citrus; skip if you prefer a more straightforward, earthy olive oil note. Use orange zest for a sweeter twist.
- Baking powder: I rely on a standard double-acting type; if you want a slightly denser cake, reduce it by a quarter teaspoon. Fresh powder ensures lift.
- Salt: Just a pinch enhances everything—don’t skip it, but if your olive oil is very salty, cut back slightly.
Spotlight on key ingredients
Olive Oil:
- I prefer a robust, grassy extra virgin; it adds depth and aroma that’s almost spicy. Swap for a milder oil if you want a subtler flavor, but the character might soften.
- Granulated Sugar: I use regular white sugar for clarity, but brown sugar brings a caramel note and moisture—good if you want a richer crumb.
Eggs & Lemon Zest:
- Eggs: Fresh, large eggs are best—they emulsify the batter and give structure. Use an extra egg if your batter seems too loose, but don’t overmix.
- Lemon zest: Brightens the flavor with a zing of citrus; skip if you prefer a more straightforward, earthy olive oil note. Use orange zest for a sweeter twist.
Notes for ingredient swaps
- Olive Oil: I recommend a robust, grassy extra virgin; swap for a milder oil if you prefer a subtler flavor, but know the aroma will soften.
- Sugar: Regular white sugar keeps it straightforward; brown sugar adds moisture and caramel notes—use if you want a richer, darker crumb.
- Flour: All-purpose flour works perfectly; for a softer, lighter crumb, try cake flour, but keep in mind it might make the texture more tender.
- Eggs: Use fresh, large eggs—they help emulsify and structure the batter. If it’s too loose, add an extra egg, but avoid overmixing.
- Lemon Zest: Brightens and adds citrus aroma; skip if you prefer a pure olive oil flavor. Orange zest gives a sweeter, floral note.
- Baking Powder: Double-acting baking powder is reliable; if you want a denser cake, reduce it slightly, but fresh powder ensures good rise.
- Salt: Just a pinch enhances the olive oil’s natural flavors; if your oil is salty, cut back a bit to avoid overpowering.
Equipment & Tools
- Oven: Bake the cake evenly at the correct temperature.
- 20cm (8-inch) round cake pan: Hold the batter during baking, shape the cake.
- Parchment paper: Prevent sticking and ease removal.
- Mixing bowls: Separate dry and wet ingredients for even mixing.
- Whisk: Combine ingredients smoothly, especially eggs and sugar.
- Spatula: Fold ingredients gently, smooth the batter.
- Toothpick or cake tester: Check for doneness inside the cake.
Step-by-step guide to olive oil cake
- Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line with parchment paper. Have your ingredients ready—no surprises during mixing.
- In a large bowl, whisk together 1¼ cups (160g) all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Set aside.
- In another bowl, beat 3 large eggs until slightly frothy, about 30 seconds. Add ¾ cup (150g) granulated sugar and whisk until combined, a minute or so.
- Pour in ⅓ cup (80ml) high-quality extra virgin olive oil. Whisk vigorously until smooth and slightly thickened. Smell the grassy, peppery aroma filling the air.
- Add the zest of one lemon (about 1 teaspoon) for brightness. Mix again until evenly incorporated.
- Gradually fold in the dry ingredients into the wet, in thirds, using a spatula. Do not overmix; just combine until no streaks remain. The batter should be smooth but not whipped.
- Pour the batter into the prepared pan, smoothing the top with the spatula. Tap the pan gently on the counter to settle the batter and release air bubbles.
- Bake in the middle rack for 35–40 minutes. The cake is done when the top is golden, a toothpick inserted in the center comes out clean, and it feels firm yet springy.
- Once baked, turn off the oven and let the cake sit inside for 10 minutes. Then, transfer to a wire rack and cool completely—about 1 hour. The smell of olive oil and citrus will deepen as it cools.
- Optional: dust with powdered sugar or serve with a dollop of whipped cream and fresh berries for contrast.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing. Serve at room temperature with a dusting of powdered sugar or fresh fruit for a simple finish.
How to Know It’s Done
- Golden-brown crust with a slight sheen from the olive oil.
- A clean toothpick test in the center indicates doneness.
- The cake feels firm but springy when gently pressed.
Rustic Olive Oil Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease the cake pan with a little olive oil and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
- In a large bowl, crack the eggs and beat them with a whisk until slightly frothy, about 30 seconds. Add the sugar and whisk until the mixture is smooth and pale, about a minute.
- Pour in the olive oil and whisk vigorously until the mixture thickens slightly and becomes fragrant, about 1-2 minutes. The aroma of grassy olive oil should fill the air.
- Add the lemon zest to the wet mixture and stir until evenly distributed, brightening the aroma and flavor.
- Gradually fold the dry ingredients into the wet mixture using a spatula, in three additions. Mix just until no streaks remain—be careful not to overmix, as this could toughen the crumb.
- Pour the batter into the prepared pan and smooth the top with the spatula. Gently tap the pan on the counter to release any air bubbles and create an even surface.
- Bake in the middle rack for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. You'll notice the aroma deepening as it bakes.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack and allow it to cool completely—about an hour—until it feels firm and fragrant.
- Once cooled, slice the cake and serve at room temperature. For a finishing touch, dust with powdered sugar or serve alongside fresh berries for added freshness.
Pro tips for perfect olive oil cake
- Bolded mini-head: Use high-quality olive oil with a fresh, grassy aroma for a more vibrant flavor.
- Bolded mini-head: Gently fold the dry ingredients into the wet to keep the batter light and airy.
- Bolded mini-head: Check for doneness by inserting a toothpick—if it comes out clean, the cake is ready.
- Bolded mini-head: For a more moist crumb, add a tablespoon of Greek yogurt or sour cream to the batter.
- Bolded mini-head: Use room temperature eggs to ensure a smooth, evenly emulsified batter.
- Bolded mini-head: Let the cake cool in the pan for at least 10 minutes to set the structure before transferring.
- Bolded mini-head: Brush the warm cake with a little extra virgin olive oil for added shine and flavor.
Common mistakes and how to fix them
- TOO MUCH OIL: Use less oil if cake feels greasy and dense.
- DIDN’T PREHEAT: Always preheat oven to ensure even baking and rise.
- OVER-MIXED BATTER: Mix only until ingredients combine to avoid tough texture.
- BAKED TOO LONG: Check for doneness at 35 minutes; overbaking dries the cake.
Quick fixes and pantry swaps
- When batter looks too thick, splash in a teaspoon of warm water to loosen it.
- If the cake cracks on top, lower oven temperature by 10°C and extend baking time.
- DUMPED too much olive oil? Add a bit more flour until batter thickens but stays pourable.
- Over-torched edges? Shield with foil during baking or reduce oven temperature slightly.
- Splash lemon juice on the surface if the cake is bland; it brightens aroma and flavor.
Prep, store, and reheat tips
- Prepare the batter up to a day ahead, cover tightly, and keep in the fridge. The flavors meld and intensify, especially the olive oil aroma.
- Store the baked cake wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. The crumb stays moist and fragrant with grassy, peppery notes.
- For longer storage, freeze slices individually wrapped in foil or plastic. They keep well for up to 1 month, and reheating brings back that fresh-baked aroma.
- Reheat slices in a low oven at 150°C (300°F) for 10 minutes. The cake will shimmer slightly as the flavors revive, with a warm, inviting aroma filling the kitchen.
- Allow refrigerated or frozen cake to come to room temperature before serving for the best texture and flavor experience.
Frequently Asked Questions
1. Can I use any olive oil?
Use a good quality extra virgin olive oil with grassy, peppery notes for the best flavor. If you prefer a milder taste, opt for a lighter olive oil, but expect the aroma to soften.
2. Can I replace the olive oil with another oil?
Yes, you can substitute with light or refined olive oil, but the cake will lack the rich, grassy aroma of extra virgin.
3. What other oils work well?
Absolutely. You can swap in melted butter or neutral oils like sunflower or canola, though the flavor will change slightly and the aroma won’t be as vibrant.
4. How long does it keep?
The cake is best eaten at room temperature, but you can refrigerate it for up to 2 days or freeze slices for up to a month. Reheat in a low oven or microwave until warm and fragrant.
5. Can I add citrus to this cake?
Yes, adding a splash of lemon juice or orange zest brightens the flavor and enhances the citrus aroma. For a more intense citrus note, sprinkle some zest on top before serving.
6. How do I know when it’s baked?
The cake is done when the top is golden, a toothpick inserted in the center comes out clean, and it feels springy yet firm. Also, the edges may start to pull away slightly from the pan.
7. My batter is too thick or thin, what do I do?
If the batter looks too thick, add a teaspoon of warm water or milk to loosen it. If it’s too thin, fold in a tablespoon of flour to thicken slightly.
8. Can I make it dairy-free?
Yes, adding a tablespoon of Greek yogurt or sour cream can make the cake moister and add a slight tang that balances the olive oil’s grassy notes.
9. How do I avoid overmixing?
Overmixing can make the cake dense and tough. Mix until just combined—stop as soon as the ingredients are incorporated to keep it tender and light.
10. Can I flavor the cake with vanilla or spices?
Yes, you can add a teaspoon of vanilla extract or a pinch of cinnamon for extra warmth. Just be mindful of how these flavors complement the olive oil’s natural aroma.
This olive oil cake is more than just a simple dessert; it’s a reminder to appreciate the understated beauty of good ingredients. The aroma of grassy olive oil, the tender crumb, and that faint citrus zing make it a satisfying bake that feels honest and unpretentious.
In a world of flashy desserts, this cake offers a quiet moment of connection—whether shared with friends or enjoyed alone. It’s a humble treat that celebrates the richness of everyday ingredients and the joy of straightforward baking.