This tender, fluffy olive oil cake comes together in less than an hour, start to finish, making it an ideal option for a last-minute dessert. It puts the bold flavor and nuanced aroma of olive oil front and center, so choose a brand you really love. Try pairing it with fresh fruits and a scattering of lightly toasted nuts (pistachio or pine nuts work especially well), or a dollop of softly whipped cream
FULL STORY: https://www.seriouseats.com/2019/04/how-to-make-olive-oil-cake.html
How to Buy A Good Bottle of Olive Oil: https://www.seriouseats.com/2019/02/what-the-label-wont-tell-you-how-to-buy-a-good-bottle-of-olive-oil.html
Our recommended whisks: https://amzn.to/2KaiCNt
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20 Comments
Where are the amounts for the ingredients
Made this and it was super yummy although I wish u listed the exact measurements and how u were doing certain stuff????? And how long to bake ????? The cake was mad delicious tho so thanks but the worst explainer ever lol.
I just did this amazing cake, it’s delicious fluffy and crispy on top. Super easy, I didn’t have buttermilk and I used lemon juice and milk instead. And no orange water syrup. 👍🏻👍🏻👍🏻
I love you with all my everything
Lol everyone saying they saw it from kylie but my neighbor gave me a slice of this olive oil cake and I fell in love
Im here from finneas and Claudia‘s podcast lmfaoooo
Ingredients
5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest
5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water
5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts
Have you try whipping the olive oil then folding it in with the flour so the cake isn’t so dense
I would have love the measurement for this cake
good to see the ingregens
You might want to give measurements
What about measurements?????
Stella is gifted — baker and presenter. I really want to know what regular, non-dessert food she makes and eats.
Stella, you're a gorgeous person. And if anyone ever tells you any different, you can send them to me and I'll set them straight.
Hi! Do you think coconut sugar would work? Or cane sugar? Thanks!
No measurements?
Why show us how to make a cake with no measurements and no oven temp? 👎
What kind of cake paper is that and where can I buy it and how much olive you use?
Where is the recipe? Need messurements… 🤨
woah too obnoxious