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olive oil cake top shot

Olive Oil Cake

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4.3 from 3 reviews

This olive oil cake is a simple, one-bowl recipe that gets better as the days go on. Serve with a dusting of confectioner’s sugar or with a dollop of whipped cream and fruit.

  • Total Time: 50 minutes
  • Yield: 10 1x

Ingredients

Units Scale
  • 1 cup sugar
  • 3/4 cup extra-virgin olive oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups almond flour (not almond meal)
  • 1 cup coarse ground cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups whipped cream
  • 2 cups sliced strawberries

Instructions

  1. Preheat oven to 350˚F. Grease and line an 8-inch round cake pan.
  2. Whisk in a large mixing bowl together the sugar, olive oil, eggs, and extracts until fluffy, about 2 minutes.
  3. Add the almond flour, cornmeal, baking powder, and salt. Stir until combined. Aim to not over mix, if possible.
  4. Transfer mixture to prepared cake pan and bake for ~45 minutes. Cover with foil if getting too brown and keep baking, possibly for 55 minutes, until a fork inserted in the center comes out clean.
  5. Cool the cake completely on a baking rack before removing.
  6. Serve top with whipped cream & sliced strawberries (the fruit of your choice and what’s in season!)

Find it online: https://www.amysnutritionkitchen.com/olive-oil-cake/

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