She Strengthens

Indulge in the Rich Flavors of Olive Oil Cake

Imagine a moist and flavorful cake that’s infused with the richness of olive oil, the subtle hint of orange, and a delightful crunch from cornmeal. This extraordinary dessert is sure to impress your friends and family.

A Perfect Pairing: Spiced Rioja Wine Compote

To elevate this cake to new heights, try pairing it with a luscious fruit compote made with spiced Rioja wine. The combination is truly divine.

Get Ready to Bake

With a total preparation and cooking time of just 1 hour, plus cooling time, this easy recipe yields 12 servings. So, gather your ingredients and let’s get started!

Essential Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1 1/2 cups whole milk
• 1 cup good-quality extra-virgin olive oil, plus more for coating the pan
• 1/4 cup amaretto liqueur, such as Disaronno
• 1 tablespoon finely grated orange zest
• 1 1/2 cups all-purpose flour, plus more for dusting the pan
• 1/2 cup coarse-ground cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• Powdered sugar, for garnish

Step-by-Step Instructions

1. Preheat and Prepare the Pan
   Heat your oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with olive oil and flour, then tap out the excess.

2. Blend the Wet Ingredients
   In a large bowl, whisk together the eggs and granulated sugar until well blended and light in color. Add the milk, measured olive oil, amaretto, and orange zest, and mix well.

3. Combine the Dry Ingredients
   In another bowl, stir together the measured flour, cornmeal, baking powder, baking soda, and salt.

4. Unite the Mixtures
   Add the egg mixture to the dry ingredients, stirring until just blended. The batter will be slightly lumpy, so avoid overmixing.

5. Bake to Perfection
   Pour the batter into the prepared cake pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.

6. Cool and Serve
   Remove the cake from the oven and place it on a wire rack to cool completely. Once 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.