Classic Olive Oil Cake with a twist
Candied Olives (Garnish)
- 1 cup (250 ml) whole Green California Ripe Olives
- 2 cups (500 ml) granulated Sugar
- ¾ cup (175 ml) water
Cake
- 3 large eggs
- ¾ cup (175 ml) granulated sugar
- ½ cup (125 ml) extra-virgin olive oil
- ½ cup (125 ml) whole milk
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) almond extract
- 1 - ½ cups (375 ml) all-purpose flour
- 1 - ½ teaspoons (7.5 ml) baking powder
- ½ can green California Ripe Olives, finely chopped
Directions
Candied Olives
You may prepare the olives in advance and store in the fridge. Enjoy as a snack or with Charcuterie boards and pasta dishes too.
- Preheat oven to 300°F.
- In a medium saucepan, combine olives with water and sugar. Cook on medium-low heat until the sugar has fully dissolved. Be sure to stir consistently to prevent burning. If the heat is too high and the sugar starts to burn, turn down the heat slightly and resume cooking.
- Carefully transfer to baking sheet lined with parchment for easier cleanup. Sprinkle with 1-2 tsp extra sugar. Spread evenly in one layer and cook for 30 minutes until olives are candied. Remove from heat and enjoy once cooled or store in air-tight container in the fridge for up to a week.
Cake
- Preheat oven to 350°F. Spray 6 or 7” cake pan with non-stick spray and line base with parchment. Set aside.
- Beat eggs with sugar until creamy, then mix together with all of the wet ingredients (oil, milk, vanilla and almond extracts).
- In a separate bowl, combine flour and baking powder.
- Fold together wet and dry ingredients.
- Fold in chopped olives.
- If the mixture is very thick, add splash of milk so that the cake has the consistency of a sponge cake batter.
- Pour into prepared pan & spread evenly.
- Bake for approximately 20 minutes, testing in middle with a skewer or toothpick till it pulls out dry. Remove from oven and let cool. Serve topped with Candied Olives.
