Olive Oil Cake ~
(1/2 cup) Lemon EVOO
(1/4 cup) Jaeger Family EVOO
(7 tbsp) unsalted butter, melted
(1 1/2 tsp) baking powder
(3 tbsp) whole milk
(1 3/4 cup) flour
(4) large eggs
(1 cup) sugar
zest of 2 lemons
pinch of grey sea salt
Preheat oven to 375 degrees. Butter a 10-inch round baking pan. In a glass bowl, combine dry ingredients - flour, baking powder & salt. In a separate bowl, combine wet ingredients - melted butter, olive oil & milk. With an electric mixer, beat eggs with sugar and lemon zest until combined. The, alternate between adding dry and wet ingredients until fully incorporated. Transfer mixture to baking pan and bake for 25-30 minutes, or until golden brown. Remove from the oven & allow to cool. Enjoy as is or with one of the following toppings.
Using an electric mixer, whip heavy cream on high speed for about a minute until stiff peaks form. Spread a thick layer of whipped cream on the top of a cooled olive oil cake. Sprinkle lavender flowers on top and enjoy!
Simmer dried lavender flowers with sugar and orange or lemon juice until the sugar is dissolved. Pour mixture through a sifter to remove lavender flowers. Drizzle syrup over freshly baked olive oil cake and enjoy!
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