Yum. So light with a tinge of olive oil flavor (especially in the "crust"). I don't have a fancy mixer with a whisk attachment, but my electric hand mixer worked just fine. I didn't make the Campfire-glazed Peaches and Figs or use whipped cream. I thought it was the perfect sweetness to eat alone as a simple dessert (or breakfast!). My cake browned more than the one in the pic, but it was still delicious.
Olive Oil Cake with Summer Fruit
This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.
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2 Hours, 25 Minutes
- Calories: 508
- Calories from fat: 43%
- Protein: 4.8g
- Fat: 25g
- Saturated fat: 6.3g
- Carbohydrate: 70g
- Fiber: 3.3g
- Sodium: 225mg
- Cholesterol: 49mg
- 2 large eggs
- 1 2/3 cups sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1 cup mild extra-virgin olive oil
- 1 teaspoon lightly packed lemon zest
- 3 tablespoons lemon juice
- Campfire-Glazed Peaches and Figs
- Sweetened whipped cream
- 1. Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.
- 2. Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.
- 3. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.
- 4. Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
- 5. Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.
- 6. Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.
- Make ahead: Up to 2 days, wrapped airtight.
Total time includes 1 hour to cool.
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