Get ready to transform your baking game with this mind-blowing Italian-inspired Spicy Olive Oil Cake that's about to become your new obsession! Imagine a dessert that perfectly balances the rich, fruity notes of olive oil with the aromatic punch of fresh rosemary and bright lemon zest. This isn't just another cake – it's a culinary experience that will transport your taste buds straight to the sun-drenched hills of Italy, all while being surprisingly simple to create in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan with olive oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined and slightly lighter in color. The mixture should become smooth and slightly creamy.
- Add the eggs one at a time, whisking thoroughly after each addition to ensure they are completely incorporated and the mixture is emulsified.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stir just until the flour is fully incorporated.
- Add the chopped fresh rosemary and lemon zest to the batter, folding them in gently to distribute evenly throughout the mixture.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving. The cake can be served at room temperature and pairs wonderfully with a cup of espresso or tea.
Tips
- Quality Matters: Use a high-quality extra virgin olive oil for the best flavor profile. The oil is a key ingredient, so don't skimp on quality.
- Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing. This helps create a smoother, more consistent batter.
- Don't Overmix: When incorporating dry ingredients, fold gently and stop mixing as soon as the flour is just combined. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick should not have wet batter.
- Cooling is Key: Allow the cake to cool completely before serving to let the flavors settle and the texture to become perfectly moist.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 4g
Fat: 26g
Saturated Fat: g
Cholesterol: 55mg
