Olive Oil Cake

Cooking with Chef Johnny Diamantopoulos in creating Olive Oil Cake.

Ingredients

  • 3 cups all-purpose flour
  • 1 Tbsp. + 1 Tsp. Baking powder
  • 1 Tsp. Salt
  • 1 3/4 Cup Sugar
  • 6 Eggs
  • 2 Tbsp. Lemon Zest
  • 3/4 Cup Greek Yogurt
  • 1 1/2 Cups Lidrivio EVOO

Directions


Step 1.

Preheat the oven to 350°F.

Step 2

Lightly oil and gently dust with all purpose flour a 13.5” diameter cast iron pan.

Step 3

Whisk the flour, baking powder, and salt in a medium bowl and set aside until needed.

Step 4

Using an electric mixer with the WHISK attachment beat the sugar, eggs, and zest in a large bowl until pale and very fluffy.

Step 5

Beat in the yogurt.

Step 6

Gradually beat in the oil and the flour mixture in 2 increments and stir just until blended.

Step 7

Pour the batter to the prepared pan.

Step 8

Place cake pan on baking pan to collect any possible spills.

Step 9

Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40-45 minutes.

Step 10

After the cake is removed from the oven, allow cake to sit in the pan for 10 minutes then transfer to a rack to cool for 15 minutes

Step 11

Remove cake and place on serving platter, top side up.

Optional

  1. Garnish with Greek Yogurt, Fresh Raspberries and Lidrivio.
  2. Glaze with 1 1/2 Cups Powdered Sugar, 3 Tbsp. Lemon Juice and 2 Tbsp. of Lidrivio EVOO
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