Olive Oil Cake for Valentine’s Day
I studied six different olive oil cake recipes before deciding to adapt this one from NYT Cooking. The other recipes informed some of the adjustments, and I created the almond glaze because it was Valentine’s Day, and the cake needed to be less than plain.
CAKE:
- 1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
- 2 cups/255 grams all-purpose flour/almond flour (about ¼ almond)
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ½ cups/300 grams sugar
- 3 large eggs, room temp
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 ¼ cups whole milk, room temp
GLAZE:
- 1 tablespoon butter
- generous ½ up sliced almonds
- 1/2 cup powdered sugar
- Scant 1 tablespoon light corn syrup
- 1½ tablespoons fresh lemon juice
- 375 degree oven. Grease a 9-inch round cake pan with extra-virgin olive oil and line with parchment. Oil and flour, shake out excess.
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In an electric mixer, beat sugar, eggs, and lemon zest on high until very thick and fluffy, about 5 minutes. With the mixer running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce to low. Add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer batter to prepared pan, smooth top with offset spatula.
- Meanwhile, make glaze: Melt butter over medium high heat in skillet ‘til bubbling. Add almonds and stir until light golden brown. Mix powdered sugar, corn syrup, and lemon juice to combine.
- Bake until a skewer inserted into center comes out clean, 40 to 45 minutes. Cool on a rack for 20 minutes. Run a knife around the edge to release the sides and invert onto a plate, then flip it back onto the rack.
- Store leftovers in an airtight container at room temperature for up to one week.
