Piece of life
And here I am again after a few hectic weeks. Between work and weather disasters, I won’t hide that we have had our hands full.
Following an intense freezing rain, we were out of power for 4 days. Our apartment being 100% dependent on electricity, we ended up staying with friends until our power was restored. We lost a lot of food in this episode, and caught a big cold as a family. Fortunately all that is behind us, and the summer heat of this weekend makes us forget this misadventure. Life is back to its usual rhythm and my kitchen is running at full speed.
About that olive oil cake
Today nothing fancy, it’s a good old grandma’s cake that I’m suggesting. Although I’m doing more and more technical desserts, I still have a soft spot for this type of traditional cake. They come together in no time and are so delicious.
How to prepare the olive oil cake?
No special skills or techniques are required for this recipe. Just use a whisk [an electric one will be easier but not mandatory] and a good old-fashioned cake pan, and it should turn out fine.
Can I substitute olive oil?
Sure, but it won’t be an olive oil cake anymore…
I love olive oil and am using it more and more in desserts. I think it is perfect in this cake and matched perfectly with the touch of lemon. But I understand that it’s not always to everyone’s taste. So if you are not a fan of olive oil in sweets, you can replace it with a neutral oil such as canola oil or grape seed oil.
Can I substitute lemon?
Of course you can! You can replace the lemon with orange, vanilla or whatever you like. You can also add fruit pieces like pears or apples.
Olive oil cake
Équipements
- Hand mixer (or food processor with the whisk)
- 7 inch round cake pan
Ingredients
- 240 g flour
- 125 g plan yogurt
- 125 g sugar
- 80 mL olive oil
- 1 pack of vanilla sugar
- 3 eggs
- 1 tsp of baking powder
- 1 pinch of salt
- 1 zests lemon
- 1 tbsp amber rum (optional)
Instructions
- Preheat oven to 200°C (400°F)
- Pour the yogurt into a bowl.
- Add sugar and vanilla sugar, lemon zest, and whisk.
- Separate the egg whites and yolks. Add the yolks to the previous mixture. Reserve the whites.
- Gradually stir in the olive oil.
- In a separate bowl, mix together the flour, baking powder and salt. Add them to the liquid mixture.
- Add the rum.
- Beat the egg whites until stiff.
- Take about 1/3 of the egg whites and add them to the dough to smooth it out.
- Gently fold in the remaining whites until you have a smooth batter.
- Pour the batter into the pan (previously greased and floured).
- Bake for about 30 minutes, or until the cake is cooked.
