Ah, olive oil cake. It is the only reason why my friends are friends with me, and why new people start to like me.
I figure it is time to put this recipe out there for everyone, once again.
My recipe is dense, orangey, and spicy with cinnamon and cloves. It is not light on the olive oil either and that is really the way it should be.
Olive Oil Cake
3 large eggs
1 1/2 cups sugar
1 1/2 cups olive oil
1 1/4 whole milk
1/2 cup rum or cognac
1/4 cup fresh orange juice
zest from 1 orange
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1/2 chopped walnuts (optional)
Preheat oven to 350. Lightly oil a 10" springform pan and dust with flour.
Whisk the eggs with the sugar. Add the olive oil and whisk until you have an emulsion.
Whisk in the milk, rum or cognac, orange juice and zest. Mix well.
Whisk the flour, baking soda, baking powder, cinnamon and salt in a separate bowl, then add to the liquid and whisk just until smoothly combined. Fold in walnuts if using.
Pour into prepared pan and bake for 40-50 minutes, until the top is nice and brown. A toothpick should come out clean when inserted in the middle.