Olive Oil Cake

It is possible to eat this entire cake in one day, my friend did.

This recipe comes from the New York Times. The original recipe can be found here: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake. I have not altered it, because why change perfection. As this is a US recipe, the cup measurements vary from the UK. It makes a 9inch cake, which divides nicely into 12 slices.

Ingredients:

2 cups/255g plain flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 1/2 cups/300g caster or granulated sugar

3 large eggs

240ml Extra Virgin Olive Oil

1 Tbsp grated lemon zest

2 Tbsp fresh lemon juice

1 1/4 cup/295ml whole milk at room temperature

Instructions:

Preheat oven to 375˚F/190˚C.

Grease and flour a 9in round cake pan.

I use a silicone pan for this, it is my only 9inch pan but it also works very well.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the sugar, eggs and lemon zest on high until very thick and fluffy, c. 5min.

With the mixer running, slowly drizzle in the oil and continue to beat until incorporated, for another c. 2 mins.

Reduce the speed to low and slowly drizzle in the milk, followed by the lemon juice.

I use the same measuring cup for the olive oil and the milk, the milk carries out the olive oil that is stuck to the side of the measuring cup.

Gradually beat in the flour mixture, and beat until just combined.

Transfer the batter to the prepared pan and bake until the cake passes the clean knife test, c. 40-45mins.

Allow to cool in the pan on a rack for c.20 mins.

Invert the cake onto a plate and let cool completely.

Try not to eat it all at once.