olive oil cake.

note: this recipe is adapted from joanne chang’s olive oil cake with fresh grapes recipe from her book, pastry love.

ingredients

• olive oil cake:

  • 1/4 cup + 2 tbsps (6 tbsps, 90g) whole milk greek yogurt

  • 1/4 cup + 2 tbsps (6 tbsps, 83g) olive oil (use good olive oil!)

  • 1/4 cup + 2 tbsps (6 tbsps, 75g) granulated sugar

  • 1 egg, room temperature

  • 1 egg yolk, room temperature

  • some lemon zest & lemon juice

  • a little bit of almond extract, about 1/8 tsp

  • 1/2 cup + 2 tbsps (88g) all-purpose flour

  • 1/4 cup + 2 tbsps (6 tbsps, 75g) almond flour

  • 1 tsp baking powder

  • a pinch of kosher salt (1/8 tsp)

• extra oil or butter to grease cake pan

• 1 tbsp powdered sugar, for garnish

tools

• large mixing bowl

• medium bowl

• whisk

• rubber spatula

• 6” cake pan

• parchment paper

• skewer or chopstick

• wire rack

• mesh sieve

steps

1. preheat oven to 325F

2. whisk greek yogurt, olive oil, sugar, egg, egg yolk, lemon zest, lemon juice, & almond extract together until well combined

3. in a separate bowl, whisk together all-purpose flour, almond flour, baking powder, & kosher salt

4. add dry ingredients into the wet ingredients, and gently fold with spatula to combine. do not overmix

5. pour cake batter into greased & lined cake pan. bake in oven for about 40-50 minutes until golden brown. insert skewer or toothpick into the center, if it comes out clean, it is done

6. let cake cool in the pan on a wire rack. when cool, take cake out by carefully inverting on a flat plate. remove the parchment paper

7. dust powdered sugar over cake with a mesh sieve

8. serve with sour cream + ground black pepper & your jam of choice (i used sqirl’s santa rosa plum fruit spread)

9. enjoy!

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