Olive Oil Cake
I have been playing around with these recipes for weeks now: adapting to other recipes from the turn of the century, to a recipe that was in the Better House Keeping book I have from the early 1960s but I think I have it right where it needs to be - Hope you like what I have come up with.
1 cup extra virgin Olive oil, use the good stuff
2 cups of pastry flour
1 1/2 cups raw sugar - plus more for dusting
1 1/4 cups of half and half, at room temp
1 large lemon zested
2 tablespoons of fresh lemon juice
1 teaspoon of vanilla salt
1 teaspoon of baking powder
1/4 teaspoon baking soda
one 9 inch cake pan or springform pan
Preheat oven to 375 degrees
Oil the cake pan with olive oil then place a square piece of parchment paper into the pan forming it to fit the round pan - Note photo above
In a large bowl whisk together the flour, salt, baking soda, and powder.
In the stand mixer place eggs, zest and sugar and beat until light and creamy, about 8 minutes. Reduce speed and slowly drizzle in the olive oil, blend for about 3 minutes, i=until smooth and well incorporated. Now slowly add the milk and lemon juice. Once the mixture is smooth and creamy add the dry ingredients until just combined.
Pour into the prepared pan. I leave the points of the parchment standing straight up. Sprinkle the top of the batter with the raw sugar, just so it dust the entire top, and bake for 40 to 45 minutes or until a toothpick comes out clean.
Place on a wire rack and let cool for at least 20 minutes, remove from pan, leave the parchment on and let the cake cool for another 10 to 15 minutes before removing the paper, then let cool completely .
Dust with powdered sugar just before serving. The cake can be made days in advance, just wrap in plastic and do not dust until serving.