Sicilian Olive Oil Cake
A light and fragrant olive oil cake with citrus zest and a tender crumb — inspired by the sun-soaked citrus groves and bakery traditions of Sicily.
Yield: 1 Cake
Ingredients
- 1 ¾ cups of Pastry Flour
- 1 ¼ cups of Sugar
- ¾ teaspoon of Baking Soda
- ¾ teaspoon of Baking Powder
- ¾ teaspoon of Sea Salt
- 1 ¼ cups of Whole Milk
- 1 bottle (250ml) of Lemon Olive Oil
- 3 Large Eggs
- 1 teaspoon Vanilla extract
Instructions
- Place Flour, sugar, baking soda, baking powder and salt in a bowl and whisk together, set aside.
- Separate bowl, mix together the milk, eggs, olive oil and vanilla extract.
- Pour the liquids into the dry mix and whisk until combined and no lumps remain.
- Pour into desired greased cake pan.
- Bake at 350⁰F for 45 minutes or until cake tester comes out clean
- Sprinkle with sea salt
Tips from the Chefs
- Serve each slice with a spoonful of mascarpone or whipped ricotta, letting the creaminess highlight the cake’s delicate citrus notes.
- Pair it with a simple berry compote or fresh figs, which add natural sweetness and a touch of acidity.
- Use a high-quality extra virgin olive oil with a fruity, floral profile — the flavor comes through in the cake. A poor-quality or overly bitter oil will dull the citrus notes, while a fresh, fragrant oil makes the crumb tender and aromatic.
