Cooking with Chef Johnny Diamantopoulos in creating Olive Oil Cake.
- 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
Preheat the oven to 350°F.
Lightly oil and gently dust with all purpose flour a 13.5” diameter cast iron pan.
Whisk the flour, baking powder, and salt in a medium bowl and set aside until needed.
Using an electric mixer with the WHISK attachment beat the sugar, eggs, and zest in a large bowl until pale and very fluffy.
Beat in the yogurt.
Gradually beat in the oil and the flour mixture in 2 increments and stir just until blended.
Pour the batter to the prepared pan.
Place cake pan on baking pan to collect any possible spills.
Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40-45 minutes.
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
Remove cake and place on serving platter, top side up.
- Garnish with Greek Yogurt, Fresh Raspberries and Lidrivio.
- Glaze with 1 1/2 Cups Powdered Sugar, 3 Tbsp. Lemon Juice and 2 Tbsp. of Lidrivio EVOO