Olive Oil Cake

Introduction & Inspiration: A Savory Undertone in a Mediterranean Delight

Olive Oil Cake is a simple yet elegant dessert, popular in Mediterranean cuisine. It’s known for its moist, tender crumb, its subtle, fruity flavor from the olive oil, and its versatility – it can be enjoyed plain, dusted with powdered sugar, or served with fruit and cream.

My inspiration for this adapted Olive Oil Cake, as with the entire series of pickle-infused recipes, comes from a desire to explore unexpected flavor pairings. The inherent subtle sweetness and richness of the olive oil cake.

This is not about making a “pickle cake.” We won’t be adding chopped pickles to the batter. Instead, we’re strategically incorporating pickle-inspired elements that will introduce a subtle savory note and complexity, complementing the fruity notes of the olive oil and the citrusy brightness of the orange.

The aim is balance and unexpected delight.

We’ll be using techniques that create a surprising and delightful flavor counterpoint, transforming a familiar dessert into a memorable culinary experience.

Nostalgic Appeal: Simple Elegance, Modern Intrigue

Olive Oil Cake, while not as ubiquitous as chocolate cake or vanilla cake, has a certain rustic elegance and simplicity that appeals to many. It’s a cake that feels both wholesome and sophisticated, perfect for a casual afternoon tea or a more formal gathering.

The use of olive oil, instead of butter, gives the cake a unique flavor and texture, often associated with Mediterranean cuisine and a sense of healthy indulgence.

Adding a “pickle twist” to this Olive Oil Cake might seem unconventional, but it’s a way to create a new and exciting culinary experience while still tapping into that appreciation for simple elegance and quality ingredients. It offers familiar comfort with a touch of the unexpected.

It’s about taking a classic concept – a simple, moist cake – and adding a touch of playful surprise, creating a cake that will spark conversation and delight your taste buds (and perhaps elicit an “Oh, that’s interesting!” followed by “I’ll have another slice”).

Homemade Focus: Simple Baking, Exquisite Flavor

Olive Oil Cake is known for being relatively easy to make, requiring just a few basic ingredients and a straightforward baking process.

This homemade focus is all about embracing that simplicity. It’s about using high-quality ingredients, particularly a good quality extra-virgin olive oil, and letting their natural flavors shine.

It’s a departure from overly complicated desserts. It’s about focusing on a few key elements and executing them well, resulting in a cake that’s both moist, flavorful, and satisfying.

And the ease of preparation makes it a perfect cake for beginner bakers or for anyone who wants a delicious homemade dessert without a lot of fuss.

Flavor Goal: Fruity, Moist, and Subtly Savory

The flavor goal of this adapted Olive Oil Cake is a harmonious blend of fruity, moist, sweet, and subtly savory notes. We want the delicate, fruity flavor of the olive oil and the citrusy brightness of the orange to be prominent, with a nuanced undercurrent that adds depth and intrigue.

The cake itself will be moist and tender, with a fine crumb and a slightly golden crust. The olive oil will contribute a subtle fruitiness and richness, while the orange zest and juice will add brightness and aroma.

Our “pickle twist” will introduce a subtle layer of savory complexity that complements the other flavors without overpowering them. It’s about creating a flavor profile that’s both familiar and surprisingly delightful.

Ingredient Insights: Balancing Fruity Notes and Tang

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

• Extra-Virgin Olive Oil: The star of the show! It provides the cake’s signature moistness and subtle, fruity flavor. Use a good quality extra-virgin olive oil for the best results.
• Granulated Sugar: Sweetens the cake and helps to create a tender crumb.
• All-Purpose Flour: Provides the structure for the cake.
• Fine Yellow Cornmeal: Adds a subtle texture and a hint of sweetness.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise.
• Kosher Salt: Balances the sweetness and enhances the other flavors.
• Eggs: Add richness, structure, and moisture.
• Fresh Orange Zest: Adds a bright, citrusy aroma and flavor.
• Whole Milk: Adds moisture and helps to create a tender crumb.
• Fresh Orange Juice: Enhances the orange flavor and adds acidity.
• Powdered Sugar: For dusting the finished cake (optional).

Pickle-Inspired Additions:

• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to the cake batter for a subtle hint of pickle flavor.
• Pickle-Brined Orange Zest (NEW!):
• Finely Chopped Fresh Dill (NEW! – Optional Garnish): We can sprinkle some finely chopped fresh dill over the finished cake for an extra touch of herby flavor and visual appeal.

Essential Equipment

You don’t need a lot of fancy equipment to make this Olive Oil Cake. Just a few basic baking tools will do:

• 9-inch Round Cake Pan: For baking the cake.
• Parchment Paper: For lining the bottom of the cake pan.
• Medium Bowls (2): For whisking together the dry ingredients and for mixing the wet ingredients.
• Whisk: For whisking ingredients.
• Stand Mixer (with Paddle Attachment) or Handheld Mixer: For beating the eggs and sugar.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Zester or Microplane: For grating the orange zest.
• Rubber Spatula: For folding and spreading.
• Wire Rack: For cooling the cake.
• Small Bowl (for brining):
• Food Processor or Spice Grinder (Optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

• ¾ cup extra-virgin olive oil, plus more for greasing and drizzling
• 1 ¼ cups granulated sugar, divided
• 1 ¼ cups all-purpose flour
• ¼ cup fine yellow cornmeal
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1/8 teaspoon dill pickle powder
• 2 large eggs, room temperature
• 2 teaspoons fresh orange zest (from oranges that have been brined – see instructions)
• 2-3 medium oranges
• 1/4 cup dill pickle brine
• 1/4 cup water
• ½ cup whole milk, room temperature
• 1 tablespoon fresh orange juice
• Powdered sugar, for dusting (optional)
• Finely chopped fresh dill, for garnish (optional).

Step-by-Step Instructions

Let’s get baking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Brine the Oranges (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Add whole oranges to the brine. Let them sit at room temperature.

Step 2: Preheat Oven and Prepare Pan. Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with oil and line the bottom with parchment paper. Oil the parchment and sprinkle 2 tablespoons of sugar to coat the bottom and sides of the pan, gently tapping the pan to shake out the excess.

Step 3: Whisk Dry Ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, dill pickle powder, and salt until combined.

Step 4: Beat Eggs, Sugar, and Zest. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, orange zest (zest the brined oranges after removing them from the brine and drying them), and 1 cup of sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes.

Step 5: Add Oil, Milk, and Juice. Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil. Beat in the milk and orange juice.

Step 6: Add Dry Ingredients. Gradually add the flour mixture, mixing just until just combined, scraping the bottom and sides of the bowl as needed.

Step 7: Pour Batter into Pan. Pour the batter into the prepared pan, smoothing the top. Sprinkle the top with the remaining 2 tablespoons of sugar.

Step 8: Bake. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.

Step 9: Cool. Transfer the cake pan to a wire rack and allow to cool 20 minutes. Remove the cake from the pan and it allow to cool completely on a wire rack.

Step 10: Serve. To serve, dust the cake with powdered sugar and drizzle each slice with extra olive oil, if you like. Garnish with fresh dill, if desired.

Troubleshooting

How to address some possible issues:

Problem: Cake is dry. Do not overbake. Use room temperature ingredients. Make sure to use enough olive oil.

Problem: Cake is too dense. Make sure to beat the eggs and sugar until pale and fluffy. Don’t overmix the batter after adding the flour.

Problem: Pickle flavor is too strong/not strong enough. Adjust dill pickle powder and orange brining for next batch.

Problem: Cake sunk in the middle. Make sure your baking powder/soda are fresh.

Tips and Variations

Here are some extra tips and creative variations to customize your Olive Oil Cake:

Tip 1: Use a Good Quality Extra-Virgin Olive Oil. The flavor of the olive oil will significantly impact the flavor of the cake.

Tip 2: Don’t Overmix the Batter. Overmixing can result in a tough cake.

Tip 3: Let the Cake Cool Completely Before Serving. This will allow the flavors to meld and the texture to set.

Variation 1: Add Other Citrus. Substitute some of the orange zest and juice with lemon zest and juice, or grapefruit zest and juice.

Variation 2: Add Spices. Add a pinch of ground cardamom, cinnamon, or nutmeg to the batter for a warm, spiced flavor.

Variation 3: Add Nuts. Add some chopped almonds, walnuts, or pistachios to the batter for added texture and flavor.

Variation 4: Serve with fresh fruit and whipped cream.

Serving and Pairing Suggestions

This adapted Olive Oil Cake is a versatile dessert that’s perfect for:

Serving Suggestion 1: Afternoon Tea. A lovely cake to enjoy with a cup of tea or coffee.

Serving Suggestion 2: Dessert. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh fruit.

Serving Suggestion 3: Brunch. A delicious addition to a brunch spread.

Serving Suggestion 4: Special Occasions. A simple yet elegant cake for birthdays, holidays, or other celebrations.

Pairing Suggestion 1: Fresh Fruit. Berries, sliced oranges, or figs pair beautifully with the cake.

Pairing Suggestion 2: Whipped Cream or Mascarpone. A dollop of lightly sweetened whipped cream or mascarpone cheese adds richness and creaminess.

Pairing Suggestion 3: Dessert Wine. A sweet dessert wine, such as a Moscato d’Asti or a Vin Santo, complements the cake’s flavors.

Pairing Suggestion 4: A glass of milk

Nutritional Information

Olive oil cake still contains sugar and fat.

• Calories: 250-350 per slice (depending on size and ingredients)
• Fat: 15-25g
• Saturated Fat: 3-5g (lower than cakes made with butter)
• Sodium: Variable, depending on the added salt and pickle powder
• Carbohydrates: 25-35g
• Sugar: 15-25g
• Protein: 3-5g These are estimates. This cake is primarily a source of carbohydrates and fat, with some protein.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine whole oranges in pickle brine. We whisk together dry ingredients, including a touch of dill pickle powder. We beat eggs, sugar, and brined orange zest until pale and fluffy. We add olive oil, milk, and orange juice. We gradually add the dry ingredients to the wet ingredients. We pour the batter into a prepared cake pan and bake. We cool completely and serve, optionally dusted with powdered sugar and garnished with fresh dill.

Q&A:

Q: Can I make this cake without the pickle-inspired additions?A: Absolutely! You can omit the dill pickle powder and the pickle-brined oranges for a traditional Olive Oil Cake.

Q: Can I use a different type of oil?A: While extra-virgin olive oil is traditional and provides the best flavor, you could substitute another neutral-flavored oil, such as canola oil or grapeseed oil. However, the flavor of the cake will be different.

Q: How long will leftovers last?A: Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I freeze this cake? Yes, wrap tightly before freezing.

Q: Can I use a different size pan? Yes, but adjust cooking time.