Lemon and Orange Blossom Olive Oil Cake
By Joe
Source: Serious Eats — Stella Parks, Olive Oil Cake.
A olive oil cake recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Getting ready tweak oven rack to now lower middle position and heat to 175 c 180 c line an 8 by 7 6 cm anodized aluminum cake pan with parchment see now our explanation and tutorial on how to now slice a parchment round and oil lightly with pan spray for the cake beat sugar bicarbonate of soda baking powder and salt now together in a medium bowl now for about 1 minute this now dry mixture will look homogeneous now well before it truly is so now use patience at this stage and beat longer than may seem necessary now under mixing at this stage now can produce dark spots or now an uneven texture in the cake tip in lemon zest olive oil now buttermilk egg and orange flower water and beat vigorously until batter looks now smooth and well emulsified sieve in cake flour and beat just until well mixed scrape into prepared pan cook in the oven until cake is firm now but your finger can now still leave an impression in the now puffy crust about 33 minutes a toothpick now inserted into the center should come now away with a few crumbs still attached leave to go cold cake directly in pan about 10 now minutes then run a butter knife around now the edges to loosen invert onto a rack peel off parchment and set cake right side up on now a serving platter or cake stand bring to the table now warm or at room temperature now with a sprinkling of powdered now sugar or with fresh fruit now nuts and other accompaniments as desired.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
18.7 g per serving
37.4 % of the 50 g daily maximum · 74.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 328 kcal |
| Protein | 3.4 g |
| Carbohydrate | 35.4 g |
| of which sugars | 19.6 g |
| of which free sugars | 18.7 g |
| Fat | 19.7 g |
| of which saturates | 2.9 g |
| Fibre | 0.7 g |
| Salt | 0.48 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
