HOW TO MAKE OLIVE OIL CAKE
My sister makes olive oil cake all the time so that whenever guests come over, she has something to serve them. I had to make it after listening to her rant and rave about it for so long. I found this recipe on I Heart Eating and modified it a bit.
1 ¾ cups (210 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 1/2 cups (297) g granulated sugar divided
1/2 teaspoon almond extract
¾ cup extra-virgin olive oil
¾ cup of almond milk
1/4 cup sliced almonds
Powdered sugar optional
Preheat oven to 350 F. Grease a 9-inch springform pan.*
Whisk flour, baking powder, and salt together in bowl. Set aside.
Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
Add 1 1/3 cups sugar and almond extract.
Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
Reduce speed to medium and, with mixer running, slowly stream in oil.
Mix until oil is fully incorporated, about 1 minute.
Add half of flour mixture, and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.
Add milk and mix until combined, about 30 seconds.
Add remaining flour mixture, and mix until just incorporated, about 1 minute, scraping down bowl as needed.
Pour batter into prepared pan.
Sprinkle almonds over the batter.
Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
Transfer pan to wire rack and let cool for 15 minutes.
Remove side of pan and let cake cool completely, about 1 1/2 hours.
Dust with powdered sugar, if desired.
Cut into wedges and serve.