Go Back Email Link
–+ servings
A slice of Spanish Olive Oil Cake sits on a cake serving knife with a brown cloth and the cake knife sitting on a light gray background beneath the cake stand.
Print

Spanish Olive Oil Cake

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.
Course Dessert
Cuisine Spanish
Keyword cake, snack cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 390kcal
Author Sylvie Taylor

Ingredients

  • 165 grams / 3 large eggs room temperature
  • 200 grams / 1 cup superfine/caster sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 200 grams / 1 cup - 2 tablespoons milk
  • 160 grams / 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