citrus lavender olive oil cake.
note: this recipe is adapted from aleksandra crapanzano’s olive oil cake recipe from her book, gateau, the surprising simplicity of french cakes
ingredients
olive oil cake
1 cup (120g) all-purpose flour
1 1/2 tsps baking powder
a pinch of kosher salt
125g (about 1/2 cup) granulated sugar
1 1/2 eggs (about 125g without shells), room temperature
49g (about 3 1/2 tbsps) lavender olive oil
92g (about 6 tbsps) whole milk
some orange and lemon zest
juice of 1/2 an orange
extra oil or butter to grease cake pan
olive oil frosting
1 cup powdered sugar
2 tbsps olive oil
a couple drops of water
tools
medium bowl
stand mixer with whisk attachment (or hand mixer)
rubber spatula
6” cake pan
parchment paper (optional)
skewer or toothpick
wire rack
whisk
steps
preheat oven to 350F
dry ingredients: combine all-purpose flour, baking powder, & kosher salt
wet ingredients: in a stand mixer bowl, combine sugar & eggs and whisk on medium until light pale yellow. reduce speed to low and one by one add in lavender olive oil, milk, orange & lemon zests, and orange juice. increase speed to medium and mix well for another minute. gently fold in flour mixture with a rubber spatula until just blended
pour batter into greased pan and bake in oven for about 35 minutes, or until golden brown and a skewer/toothpick comes out clean
let cake cool in the pan on a wire rack. when cool, take cake out by carefully inverting on a flat plate
make olive oil frosting: combine powdered sugar & olive oil, whisk well. then add in drops of water reach desired consistency of frosting
frost cake with olive oil frosting and add your toppings (i used dried lavender sprig & edible pearls)
enjoy!
notes
you can use regular olive oil instead of lavender olive oil
