Olive Oil Cake

This olive cake is an exceptionally moist, tender cake with the subtle, fruity richness of olive oil. It is great for brunches, tea-time or simply as a dessert.

For this recipe, we have used Filippo Berio Mild & Light Tasting Olive Oil, provided to us by one of our partners, Araaby. This olive oil has a more neutral profile and is subtle without being overpowering. With a light golden hue and delicate taste, this olive oil is versatile and especially great to use in baking.

 Serving size; 6-8 

 Ingredients:

• ½ tsp Filippo Berio Mild & Light Tasting Olive Oil (to prepare the tray)

Dry ingredients

• 1 cup flour
• ½ tsp salt
• 1 tsp baking powder

Wet ingredients

• 1 cup sugar
• 3 eggs (at room temperature)
• ½ cup Filippo Berio Mild & Light Tasting Olive Oil
• ½ cup full cream milk
• 1 tsp vanilla essence

For the buttercream

• 1 cup icing sugar
• 1/3 cup softened butter
• 1 tbsp Filippo Berio Mild & Light Tasting Olive Oil
• ½ tsp vanilla essence

Instructions:

1. Firstly, preheat the oven at 180 degrees Celsius for 10 minutes.
2. To prepare the baking tray (we used a 7-inch round tray), brush the bottom and sides of it with ½ tsp Filippo Berio Mild & Light Tasting Olive Oil, then line the greased tray with baking paper and set aside.
3. In a large bowl, using a mesh sifter, sift 1 cup flour, ½ tsp salt and 1 tsp baking powder. Using a whisk, mix well and set aside.
4. Into another large bowl, add 1 cup sugar, 3 eggs and ½ cup Filippo Berio Mild & Light Tasting Olive Oil. Using a whisk, mix the ingredients together.
5. Then, add ½ cup full cream milk and 1 tsp vanilla essence. Mix again to incorporate. At this point, most of the sugar will be dissolved, and the wet mixture will be a pale-yellow color.
6. Then, add the sifted dry ingredients into the wet mixture and gently mix till fully incorporated. Make sure not to overmix the batter, as that might cause excessive gluten development which can result in a dense cake. When done, the batter will be an off-white color and runny.
7. Pour the cake batter into the tray which was prepared earlier. Bake for 50 minutes at 180 degrees Celsius or until a toothpick inserted into the centre of the cake comes out clean.
8. In the meantime, prepare the buttercream. Into a large bowl, add 1 cup icing sugar, 1/3 cup softened butter and 1 tbsp Filippo Berio Mild & Light Tasting Olive Oil. Using a hand-held electric mixer, beat everything together at low speed for 1 minute and 15-30 seconds. Then, add in ½ tsp vanilla essence and beat again at low speed for 1 more minute. The buttercream will have a thick consistency, with a slightly off-white or ivory color. Set aside.
9. Once the cake has baked, take it out of oven. Then, run a knife around the edge of the cake tray to help loosen the cake from the sides so that it will be it easier to remove later. Let it cool down inside the tray for 15 minutes, then put it in the refrigerator for 30 minutes to cool completely.
10. When cooled, take the cake out of the refrigerator, and remove it from the tray. Cover the top of the cake with buttercream, spreading it out smoothly and evenly using a spatula. The olive oil cake is now ready to be served. Enjoy!