Easy Recipes from The Pot Rack – May 2022

So, you’re invited to a Cinco de Mayo party and you’re not sure what to bring that is festive, fun AND unique. I give you cake! Not just any cake, but a slightly boozy concoction that looks stunning and tastes so refreshing. 

Ingredients

For the cake:

5 room temperature eggs

1 1/4 cup sugar

1 cup extra virgin olive oil

1 lemon, zested and juiced

1 tsp pure vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

For the glaze:

1 1/2 cups powdered sugar

1/4 cup tequila

1 lime, zested and juiced

1 lime thinly sliced

Instructions

  • Preheat oven to 350°F.
  • Butter a Bundt cake pan and dust with flour (or try super fine bread crumbs) and shake off the excess. Pop the pan in your fridge while you make the batter.
  • If you have a stand mixer… use it! In a large bowl start beating eggs and sugar gradually until they become foamy (about 3-4 minutes).
  • Begin adding the olive oil in a thin stream while you keep beating the mixture.
    It will begin to thicken.
  •  Add the lemon zest, juice and the vanilla and mix until combined.
  • Add the final three dry ingredients in two parts until just mixed but don’t over do it!
    We don’t want a tough cake.
  • Pour your batter into the prepared cold Bundt pan and bake 50-60 minutes.
  • Cool on a wire rack for at least 20 minutes then carefully remove from the pan.
  • While your cake cools, combine the sugar, tequila, lime juice and zest in a bowl and whisk until smooth. You can add more or less sugar to get the consistency you want. I like it to pour like honey.
  • Pour glaze over the completely cooled cake and garnish with thin lime slices.

Beyond the Recipe—If you haven’t baked with olive oil, then you are late to the party! The moisture level in an olive oil cake is positively delicious and you may never return to butter again. An advantage to using olive oil over butter is EVOO is liquid at room temperature, so the cake will improve as it sits instead of drying out. That’s a win in my book!

As you may have guessed, the origin of this style of cake stems from the Mediterranean. The olive harvest is a celebration in many cultures, so it stands to reason they would create all kinds of recipes to highlight that season. Are you wondering if cake made with olive oil is healthier than cake made with butter? Yes and no. The calorie count is about the same BUT if you are on a non or restricted dairy diet, this cake is for you.

Another burning question for bakers of cakes is can I swap EVOO for butter in most cake recipes? Yep. If a recipe calls for melted butter, it’s safe to use extra virgin olive oil instead. These baked goods are typically moister and a bit dense, which makes them tastier too. This cake can be stored at room temperature, tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for a few days more.

Another terrific thing about olive oil cake; it’s a fantastic base for all kinds of flavors. In honor of Cinco de Mayo, I brought the margarita vibe, but consider some of the following—apricot and almond, blueberry and lemon, ricotta and plum, honey and peaches, and chocolate and rum. Olive oil cake will be your new best friend.