Spanish Olive Oil Cake

Tuck into this Bizcocho con aceite de oliva - Spanish Olive Oil Cake which has a tender crumb and whips up in 15 minutes for an everyday cake that is out of the oven in an hour from starting to whip it up!

Ingredients and substitutions for Spanish Olive Oil Cake

• Sugar: Superfine or caster sugar gives our cake it’s sweetness without additional flavor, allowing the lemon flavors to really come to the fore. You could substitute with raw sugar or half and half with brown sugar, though your cake would have slightly more caramel flavor.
• Eggs: Room temperature eggs are essential to bind the ingredients which gives our cake that nice and light texture.
• Plain flour: The finer crumb in plain flour gives our cake it's light texture.
• Olive Oil: Extra-virgin olive oil was used here as it has fruity notes that compliment the vanilla flavor best.
• Milk: Full fat milk helps add moisture to our cake, but can be substituted with skim or non dairy milk.
• Vanilla extract: Pure vanilla extract helps give our cake it's signature and depth of flavor here. You could also add fresh vanilla bean seeds into the batter to really enhance the flavor.

See recipe card for quantities.

How to make Spanish Olive Oil Cake:

Step 1: Whip: The eggs, sugar and salt until pale and doubled in volume.

Step 2: Add: The remaining liquid ingredients, including the high quality olive oil and whip until combined.

Step 3: Dries: Sieve in the dry ingredients and whip on low until smooth.

Step 4: Pour: Into the tin and bake until golden.

Step 5: Cool: Fully before finishing with a sprinkle of powdered sugar.

Step 6: Dig in: Slice up and enjoy!!!

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Spanish Olive Oil Cake

Sylvie Taylor

This Bizcocho con aceite de oliva - Spanish Olive Oil Cake has a tender crumb and comes together in 15 minutes for a perfect snack cake that will happily feed several people.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Spanish

Servings 10

Calories 390 kcal

Ingredients

  

1x2x3x

• 165 grams / 3 large eggs room temperature
• 200 grams / 1 cup superfine/caster sugar
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• 230 milliliters / 1 cup - 2 tablespoons milk
• 177 milliliters / ¾ cup olive oil
• 428 grams / 2 ⅔ cups plain flour
• 14 grams / 1 tablespoon baking powder

Instructions

 

• Preheat your oven to 180C/350F and line the base of your cake tin with greaseproof paper.
• Place the eggs, sugar and salt into a large bowl and whip on medium until pale and doubled in volume, approximately 10 minutes.
• Pour in the vanilla extract, milk and olive oil and beat on low until combined, approximately 1 minute.
• Sieve the flour and baking powder into the bowl and beat on low until combined and smooth.
• Pour into your baking tin.
• Bake in the oven for 45 minutes until golden.
• Allow to cool fully.
• Optional: Sprinkle over a little powdered sugar on top.
• Slice and serve.
• Dig in!

Video

Notes

• Type of olive to use here: Whilst you can use any olive oil, it is best to use extra virgin olive oil which has a more fruity fuller flavor that will enhance this cake.
• Cake tin: A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work well.

Adapted from DAP

Nutrition

Calories: 390kcal

Keyword cake, snack cake

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