Matchbook Tasting Room Manager, Maureen Henderson, has an amazing recipe for a traditional Italian olive oil cake. She has perfected this lovely cake by mixing in our full-flavored Matchbook Estate Grown Extra Virgin Olive Oil. It’s mildly sweet taste and aromatics make it the perfect treat to enjoy any time of day. The golden brown color with fresh fruit garnish will look beautiful on your table or buffet.
Pair with your morning coffee or enjoy as a dessert as you sip on wine.
“It’s easy to make this cake your own! I like to slice peaches and arrange in a star design on top or sprinkle with fresh berries. I’ve served this as a sliced cake after dinner, mini cakes for a dessert bar or baked in ramekins for easy traveling!” – Maureen Henderson, Tasting Room Manager
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 8-10
- 2 cups all purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 3 large eggs (our eggs were provided by Winemaker Dan’s, chicken Henrietta)
- 2 cups sugar
- ¼ cup fresh orange juice
- 1 ¼ cups milk
- 1 ½ cups Matchbook Extra Virgin Olive Oil
- ¼ cup orange liqueur (we highly recommend a top shelf brand such as Grand Marnier)
- 3 tsp. finely grated lemon zest (optional)
- ½ cup sliced almonds
- Confectioners sugar for dusting
- Fruit of your choice for cake topping (we love fresh berries and peaches!)
- 1 tbsp. unsalted butter for coating pan
- Parchment paper
- Springform cake pan, 10 in.
- Preheat oven to 350 degrees. Coat sides of 10″ Springform cake pan with butter. Cut a piece of parchment paper into a circle and place in the bottom of the pan. Coat parchment paper with butter.
- In a mixing bowl, combine flour, baking soda, baking powder and salt.
- In a separate bowl, cream together the eggs and sugar with a whisk, and then add orange juice, milk, olive oil, liqueur and lemon zest to eggs and sugar.
- Combine dry and wet mixtures. Whisk until well blended. Batter will be fairly thin. Pour mixture into the cake pan. Sprinkle almonds on top of batter.
- Place on center rack of oven. Bake 50 minutes or until cake springs back from touch. Cake should be a nice golden brown.
- Use a knife to separate cake from sides of pan and then release the spring. Remove cake from pan, discard parchment and cool on a rack.
- Dust with sugar, top with fruit of your choice and serve!