It wasn’t until about 5:30 last Thursday night that I realized I had NO DESSERT for the risoto party.
I had wine. I had risotto. Bread and cheese. Veggies.
But, no dessert.
I had remembered hearing a lot about olive oil cake and thought I would throw one together.
And throw it together–I did.
This couldn’t have been any easier and it tasted delicious.
A dense cake with a hint of orange and just a taste of sweetness.
Olive Oil Cake
Adapted from Savuer
Prep Time 10 min
Cook Time: 40 min
1 tablespoon butter for greasing
3 cups plus 2 tablespoons flour
1 cup of sugar
1 Tablespoon lemon zest
3/4 cup extra virgin olive oil
2/3 cup milk
1 tablespoons orange extract (You can use Grand Marnier or something if you have it.)
1. Preheat oven to 325°. Grease bundt pan with butter and dust with flour. Set prepared pan aside.
2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed for a couple of minutes.
3. Add remaining 3 cups flour, lemon zest, oil, milk, and orange extract and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
4. Spoon batter into bundt pan and smooth out top with the back of the spoon.
5. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes.
6. Let cool completely in its pan.
7. I sprinkled a bit of powdered sugar on top and surrounded the whole thing with a ton of pomegranete. If I would have had homemade whipped cream–it would have made it all better.