Olive Oil Cake Recipe
The best olive oil cake you’ll ever make! Light and fluffy, with a crunchy top thanks to a sprinkling of Demerara sugar.
Servings: 8 servings
Equipment
- 20cm round cake tin
Ingredients
Salted maple yoghurt
- 200 g full fat Greek yoghurt
- 1 tbsp maple syrup
- Pinch of flaky sea salt
Olive oil cake
- 150 g good quality extra virgin olive oil
- 150 g full fat Greek yoghurt
- 2 large eggs room temperature (approx 55g in weight per egg)
- 1 tsp vanilla bean paste
- 175 g caster sugar
- 225 g all purpose flour
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp Demerara sugar
Instructions
Salted maple yoghurt
- Place all of the ingredients into a bowl and whisk to combine. Store in the fridge until ready to use.
Olive oil cake
- Preheat the oven to 170c (150c fan-forced / 340f) and prepare your cake tin by brushing with olive oil and lining the base with parchment paper.
- In a large bowl combine the olive oil, Greek yoghurt, eggs and vanilla and whisk well to combine until you have a smooth mixture.
- Add the caster sugar and whisk again until well incorporated.
- Add the dry ingredients (flour, baking soda and powder and salt), and again, whisk until just combined and there are no visible pockets of flour.
- Pour the mixture into the prepared cake tin, smooth the top of the cake mix with an offset spatula, then sprinkle the Demerara sugar.
- Bake in the centre of the oven for 40 minutes or until the top is golden and a toothpick comes out clean when inserted into the centre of the cake.
- Allow the cake to cool in the tin for 10-15 minutes before removing from the pan, then allow it to cool on a wire rack before serving with a spoonful of the salted maple yoghurt and a drizzle of extra virgin olive oil.
As tempting as it might be, try not to overwhisk here, stop when the mixture is smooth.
