the most extra evoo cake
My friend and I stumbled upon this recipe when trying to find an easy cake to whip up for an impromptu birthday surprise. i was initially very skeptical when reviewing the recipe, but after one bite i was instantly converted to an evoo cake evangelist.
Since first discovering the recipe back in December 2019, it has spread like wildfire amongst my friends (see exhibit A) and most of us were making it for dessert by Valentine’s Day. The fancy olive oil, orange blossom water, and buttermilk that I had to go out of my way to get have become kitchen staples as I’ve made it at least once a week now. Don’t be fooled by its humble appearance - it’s great on it’s own, but you can dress it up like I did with a dusting of powdered sugar, chopped pistachios, and segmented oranges. Good luck keeping it to yourself - it’s seriously easy and seriously delicious.
The key to this recipe is choosing a good olive oil.
When first making this, my friend splurged on a $40 bottle of Laudemio Olive Oil that came in a box with the most extra-looking gold bottle. It’s fancier than any liquors/wines i’ve bought by far, let alone olive oils, and has an intoxicating floral fragrance that enhances the orange blossom flavor for a delicate, moist cake. i almost drank it out of the bottle before coming to my senses and remembering we had a cake to make. If you’d rather use all that money on other sustenance, California Olive Ranch’s Destination Series Everyday EVOO is an excellent alternative at a more sustainable price (especially if you’re making this cake as often as I am).
exhibit a
the most extra evoo cake
recipe adapted from serious eats.
ingredients:
wet ingredients
5½ ounces white sugar (about ¾ cup; 150g), plain or lightly toasted
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest (about 2 lemons)
5¼ ounces best-quality extra-virgin olive oil (about ¾ cup; 150g)
4 ounces cultured low-fat buttermilk or kefir (about ¼ cup; 110g)
1 large egg (about 1¾ ounces; 50g), straight from the fridge
½ teaspoon orange flower water
5¾ ounces (about 1¼ cups, spooned; 165g) cake flour
optional garnishes
powdered sugar
segmented citruses (blood orange or cara cara are beautiful additions)
toasted nuts, chopped (I prefer pistachio)
instructions:
place oven rack on lower middle section, and preheat to 350°F (176°C). line the bottom of an 8” round cake pan w/ parchment paper and grease the pan and paper or spray with nonstick cooking spray.
in a large bowl, whisk sugar, baking soda, baking powder, and salt for at least one minute to ensure that everything is evenly incorporated. be careful not to whisk too quickly like I did or the baking soda and baking powder will leave the bowl in a messy cloud.
add lemon zest, olive oil, buttermilk, egg, and orange flower water to the bowl and whisk vigorously until smooth and fully emulsified. sift in the cake flour, then mix until just combined.
using a rubber spatula, transfer the batter to the prepared cake pan and tap the sides and bottom a few times to help get some of the air bubbles out. bake for 30-33 minutes until a toothpick inserted in the center comes out cleanly. the cake should be firm, but your finger should still leave an impression when you touch the top.
let the cake cool for about 10 minutes, then run a knife around the edge to loosen it from the pan. invert onto a wire rack to peel off the parchment. when ready to serve, dust the top with sifted powdered sugar and fruit and/or nuts.
photography by jinah choi.
