Name: Super Soft and Easy to Make Classic Italian Olive Oil Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8-10
Ingredients: 4 large eggs; 3/4 cup (150 g) sugar; 3/4 cup (175 ml) extra-virgin olive oil; 1 teaspoon vanilla extract; 2 lemons, zest; 1/4 cup (60ml) lemon juice; 2 1/2 cups (300 gr) all-purpose flour; 1/2 tablespoon baking powder; 1/2 teaspoon salt; powdered sugar for garnish; berries to serve; 1 cup (235 ml) whole milk, hot; ⅓ cup (65 gr) granulated sugar; 3 large egg yolks; 1 teaspoon pure vanilla extract or paste

Let's have a taste of Italy with a slice of this soft and delicate, traditional olive oil cake, paired with a luscious crème anglaise and fresh berries. A must-try classic Italian dessert!

This post is written in collaboration with Olio Piro. All opinions are mine alone.
Today, we're diving into the heart of Italy's culinary tradition to bring you a timeless classic: the Extra Virgin Olive Cake. With a hint of lemon flavor, soft, fragrant, and incredibly easy to make, I'm sure this delightful dessert is bound to become a staple in your kitchen too!

Imagine a cake that embodies the essence of Italy itself – a moist cake that's not only delicious but also a reflection of the country's rich culinary heritage. That's exactly what you get with this recipe. It's a celebration of the beautiful marriage between the robust flavor of extra virgin olive oil and the zesty notes of lemon, resulting in a perfect cake that's soft, delicate, and utterly irresistible.

The star ingredient of this recipe is the olive oil.Instead of the usual suspects like butter or vegetable oil, this cake relies on the exquisite richness of olive oil.

Incorporating olive oil into sweet treats is a time-honored tradition in Italy. Good quality olive oil gives a fruity richness and moisture that butter alone can't replicate. The secret to achieving the best flavor on this lemon olive oil cake lies in using high-quality extra-virgin olive oil. It's the must-have for this recipe, elevating the cake to a whole new level of deliciousness. As always, I'm using my favorite, Olio Piro - the award-winning, high-antioxidant extra virgin olive oil from Tuscany, and my go-to favorite Italian olive oil. Make sure to check their website for more information. And click here to shop for OLIO PIRO.

Developed with the Italian National Research Council (CNR) and produced with unreasonable quality standards in TuscanyEach bottle has a handwritten harvest date and lot number guaranteeing our commitment to freshness.

How to serve this cake:

- Berries: To elevate the cake's freshness and flavor, we recommend serving it with a generous sprinkling of powdered sugar and a medley of fresh berries on top of the cake. The berries beautifully complement the lemon and olive oil, creating a dessert that's both refreshing and light. Feel free to use your favorite berries or fresh fruit, or omit them if you prefer.

- Creme Anglais: You can serve this simple cake, all by itself (it's amazing!), or with your favorite topping, whipped cream, lemon curd, ice cream, or like I did today creme Anglaise: luscious and vanilla-flavored cream that pairs beautifully with this dessert.

Preparation and Storage Tips:

This Extra Virgin Olive Oil Cake is versatile and can be prepared with ease. Here are some tips to ensure your cake turns out perfectly every time:
Make Ahead: This cake can be prepared up to 24 hours ahead of time. After cooling it completely, wrap it tightly in plastic wrap and store it at room temperature. When you're ready to serve, simply unwrap the cake, dust it with powdered sugar, and adorn it with fresh berries for a picture-perfect presentation.
Freezing Option: If you're planning ahead or have leftovers, the cake can be baked, cooled, and tightly wrapped in plastic wrap before being stored in a zip-top bag in the freezer for up to 2 months. To enjoy it again, thaw the cake at room temperature and follow the serving instructions mentioned above.
Storage: Leftover cake can be stored at room temperature in an airtight container for a couple of days (2-4 days). For the best results, keep fresh berries separate from the cake to maintain their freshness.

This Extra Virgin Olive Oil Italian cake is a testament to the beauty of simple, quality ingredients coming together to create an unforgettable dessert. Its softness, fragrance, and exquisite flavor make it a delightful addition to breakfast, tea time, or dessert, regardless of the season. So, roll up your sleeves, get your baking tools ready, and embark on a culinary journey that transports your taste buds straight to the heart of Italy. Buon appetito!