Olive Oil cake (adapted from Dorie Greenspan’s French Yogurt Cake)
Makes one 8.5 x 4.5” loaf or 8” pan, double recipe for a 9 x 13” pan.
Ingredients
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1 cup white sugar
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2 blood oranges, 1 large navel orange or pink grapefruit, or 3 lemons
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1-1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 teaspoon Diamond Crystal kosher salt
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1/2 cup plain, whole milk yogurt (not low fat and not a strained yogurt)
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3 large eggs
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1 teaspoon pure vanilla extract
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1 teaspoon lemon paste
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1/2 cup Olivelle Blood Orange or Sicilian Lemon Olive Oil
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Preheat the oven to 350 degrees. Generously grease the pan with butter or line with parchment paper
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Put the sugar in a mixing bowl. Zest the fruit directly over the sugar, then rub the zest into the sugar until the sugar is moist.
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Peel and supreme the fruit into segments, then rub the segments to break up into vesicles. Blot vesicles dry on paper towels while you make the batter.
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Whisk together the flour, baking powder and salt in a separate bowl.
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Whisk the yogurt into the zest and sugar, then beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla extract and lemon paste.
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Add the flour mixture to the yogurt mixture, then slowly stir in the olive oil and then the fruit pieces. You should have a smooth, shiny batter; pour it into the loaf pan, making sure to get it into the corners, and smooth the top.
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Bake on the middle rack, 50 to 60 minutes for a loaf pan and 40-50 minutes for an 8” pan, or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean.
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Cool cake for 5 minutes on a rack, then invert it to dislodge it from the pan. Turn the cake right side up on the rack; cool to room temperature. Store covered at room temperature for up to 5 days.
* Olivelle Oils & Vinegars are currently being sold in store only. Visit us at 1725 Penn Avenue to sample.
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