November 26, 2020

Olive Oil Cake, a Recipe From Missy Robbins’ New Cookbook

Olive oil cake, candied citrus, whipped cream
Serves 8
Olive oil cake is a very humble dessert that I always wanted as part of my repertoire and now it finally is. We serve it at Lilia and people always ask me for this recipe, so I had to include it here. I like to change the fruits with the season, favoring citrus in the winter, cherries in the late spring and early summer and stone fruits in the later summer. Though, frankly, my favorite part is the fluffy cloud of whipped cream draped over the top.
For the cake
2 cups + 2 tablespoons all-purpose flour
1 ¾ cups sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 cup + 2 tablespoons olive oil, plus more for the pan milk
1 ¼ orange juice
3 eggs
zest of 2 oranges
zest of 1 lemon
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a bowl, whisk together the flour, sugar, baking powder and baking soda.
3. In a separate bowl, whisk together the olive oil, milk, orange juice, eggs and citrus zests.
4. Gradually add the wet ingredients to the dry ingredients while stirring to combine. Whisk until the batter is smooth.
5. Lightly oil the inside rim of a 9-inch springform pan with a

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