This Bizcocho con aceite de Oliva - Spanish Olive Oil Cake has a tender crumb with prep only taking 15 minutes and bakes in 1 hour for a slice that is perfect for everyday.
Table of Contents
Ingredients and substitutions for Spanish Olive Oil Cake
- Sugar: Superfine or caster sugar gives our cake itโs 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 (Bizcocho con aceite de Oliva)
Ingredients
- 165 grams / 3 large eggs room temperature
- 200 grams / 1 cup superfine/caster sugar
- ยผ teaspoon sea salt
- 1 teaspoon vanilla extract
- 200 grams / 1 cup - 2 tablespoons milk
- 160 grams / ยพ cup olive oil
- 428 grams / 2 โ cups plain flour
- 14 grams / 1 tablespoon baking powder
Instructions
- Preheat your oven to 180C/350F and line the base of a 20 cm or 8 inch round cake tin with parchment 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 round spring form tin was used, however, a standard cake tin of similar size would also work well.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Melanie
My daughter needed to make a recipe for her 10th grade Spanish class, and she found this recipe. We made it together and it was absolutely delicious!!! It was an easy cake for her to make and our whole family really enjoyed it!! We will definitely make it again!!
Sylvie Taylor
Hi Melanie, so incredibly glad to hear this was enjoyed by your whole family. Thank you so much for your review and hope your daughter gets great grades from her cake ?
Jenne
I made this for my daughter's birthday. Unfortunately, it ended up quite dry. I know I mixed up some of the ingredient order. Any idea if this is what could have made it dry or any other suggestions?
Thank you!
Sylvie Taylor
Hi Jenne,
So sorry to hear this ended up quite dry. Just so I know what might have caused this, what ingredient order did you change? That could have contributed to the end result, but also may not be the main reason. Thanks so much,
Brooke
Such a yummy cake! The crumb is amazing for this. Can't make it too often though cause the family eats it all before I manage to get a slice! Thanks so much for the recipe.
p.s. the video was really good - having it on in the background where I can't see my screen made sure I didn't lose my place while baking in the kitchen!
Sylvie Taylor
So glad to hear you love this cake Brooke. Hope you manage to get a slice yourself! Thanks so much for your comment