Recipe from Executive Chef Kaytlin Dangaran, served at The Bistro at the Sarasota Art Museum
Upon first hearing of olive oil cake, it may seem unlikely to be a tasty dessert, but this cake has a tried-and-true history backing its reputation. Olive oil cake originated in the Iberian Peninsula, with recipes from Jewish and Arab heritage, according to Gaulos Olive Oil. The treat has since been a popular favorite of Sevilla, Spain, for many years.
Not only is olive oil cake deliciously light and perfect for spring, but nutritionists have found olive oil to be the easiest fat to digest. This makes olive oil cakes a better alternative to our typical cakes baked with vegetable oil or butter, especially for those who may have issues digesting fats.
This Mother’s Day, make Mom a cake that perfectly fits the theme of spring and makes her feel special. With a light, airy texture and delicate flavors of citrus and almond, this olive oil cake recipe from Executive Chef Kaytlin Dangaran, also served at The Bistro at the Sarasota Art Museum, is sure to please.
Recipe for Classic Olive Oil Cake
Ingredients and supplies:
- 9” springform pan
- 2 eggs
- 1 ⅔ cup of sugar
- ⅔ cup of milk
- ⅓ cup of Vin Santo
- 1 cup of extra virgin olive oil
- 1 ⅔ cup of all-purpose flour
- ¼ tsp. of baking soda
- ½ tsp. of salt
Preparation:
- Whisk together eggs and sugar in a bowl.
- Add milk, Vin Santo and olive oil.
- Combine the dry ingredients in a separate bowl.
- Add dry ingredients to egg mixture and mix together on low speed.
- Place in a springform pan.
- Bake at 350 degrees for about 30-35 minutes.
