Abraço Olive Oil Cake

I needed a quick dessert and didn’t have an hour to bake this in a loaf pan. Instead I baked it in an oversized six-count muffin tin and it was perfect. I baked it about 20 minutes - a huge timesaver from the hour the loaf takes. I also reduced sugar to 2/3 cup and used lemon zest/juice as I was scant on milk. Thank you for the beautiful and adaptable recipe!

A fabulous snacking cake recipe. First up, Thank you to all for commenting on their own preferences. I elected to use Lemons, with reducing the 3/4 cup whole milk to 1/2 cup buttermilk plus 1/4 cup lemon juice. It’s perfect for me that I didn’t want that sugar high, but something so quick & so delicious!

Can this be made in a bundt pan? if so, how do I modify the baking time?

Thanks!

This is simple and delicious. Threw this together last minute for dinner party. Made exactly as directed except used lemon instead of orange zest. It came out moist, delicately flavored and a beautiful shade of yellow.

I made this recipe again this morning, it’s just so simple but so tasty!

I have too much olive oil after moving and was hoping to find ways to bake with it. I settled with this recipe was others required other ingredients that I didn't have on hand

substitutions:
- cut sugar to 2/3 cups
- 1/2 cup oat flour instead of all AP flour
- vanilla almond milk instead of whole milk
- dislike measuring zest (too messy!) so used zest of two large oranges

also added some thin orange slices for an upside down style cake but might try candied slices next time

Was looking for an easy oil-based cake and this fit the bill. It was a forgiving recipe and turned out well despite a few substitutions:
- Didn't have baking powder and baking soda, so I self raising flour
- cut sugar to 3/4 cup
- substitued vanilla essence for the orange peel
- used skim milk instead of full cream
- baked in an 8 X 8 square pan, took about 40 mins

Easy to make with just a fork and spatula, no mixer needed. Good as a base recipe for other flavours.

Used oat milk to make it dairy free. Used lemon zest instead of orange. Also added juice from one lemon. Was amazing.

I had never heard of an olive cake until a few weeks ago when I saw it on a random lifestyle blog (you know how it is on Pinterest- you go to look at furniture and three hours later you’re reading about exotic escapes!). Then I read about olive cakes again recently and it credited this recipe. I took this as a sign! Made my first olive cake today, following this recipe and added a lemon glaze. Lord! It was delicious! So dense, perfect “sweetness”, so hardy. I did a “test taste” and quickly gobbled a quarter of the loaf! I had to check myself before I wreaked myself. I’m sold on this recipe.

Hana, when you measure 1.5 cups of flour for a cake like this, how much does it weigh? Thank you. ;o)

To tell the truth, I've never made this cake. But the other day, ß sent me a link, and recommended I do. I thought about it and considered buying a cake tin. I considered buying the ingredients: the eggs and milk I already had; the baking powder and soda I did not. In the end, as I say, I did not make the cake. Time passed. Mornings were quiet and in the evenings I went on short walks. I saw two lizards huddled together under a bush, and I did like them, but I have to admit, somewhere in the back of my mind I still wondered whether the cake was soft, whether it was good. How prominent was the orange? I didn't know. I didn't expect it to be sweet (it is an olive oil cake, after all) but in the end: one has to eat these things to get a sense of them.

All of which to say: on Thursday, when I learned that ß had gone to the grocery store to buy eggs to make a fresh cake (which I intuited ß would share with me, I think based on something that had been said) I was truly chuffed. I drove 86 miles north and ß handed me the cake in a metal tin. The whole cake, and a tin. The top of the cake had a light, almost orange color—just like the picture. After putting it in my bag, I drove 86 miles south, and around 6pm, maybe about 68 miles into the 86 mile drive, I took a short break from the audiobook I'd been listening to to hear a couple songs from the fantastic, grunge-heavy OST for Alex Proyas's 1994 film, The Crow, and I was struck by a strong and sudden desire to eat the cake. I wanted to eat it right then and there on the interstate, with my hands. For safety reasons I didn't do this, of course, but about two minutes after I got home, I washed my hand, took the cake from my bag, and cut a small slice off the end. I then cut this slice into two. I was delighted to find that the cake was soft. The cake was good. The orange isn't prominent, but it is present. I cut a third slice just now, and I am eating it. I think it's nice.

SO delicious! Just made this by doing everything as stated in the recipe––except I doubled it because I could tell it was going to be good and we'd need two. Such a simple recipe too. Will definitely be making this a lot throughout the fall!

I make this cake all the time! I use 3/4 cup olive oil instead because I like a more moist cake and i want that flavor to come through. I also reduced the sugar to 3/4 cup.

This is so easy and so tasty. I've made it twice, once in an 8x8 inch pan and topped with chocolate ganache, and once in an 8x4 in loaf pan. Each time I added some cinnamon, nutmeg, and ginger to make it a spice cake. It's delicious. I decreased the sugar to 3/4 cup too.

I used buttermilk. Delicious!!!

This recipe is super simple and equally as delicious. I used 2% milk and it worked perfectly. I've made this cake 3 times in 2 weeks because it's just that amazing! It's also a very reliable recipe as the results are always consistent.

Would this work with a plant based milk? Like rice milk for instance?

Hi Hana,

The cake came out perfect! Instead of 3/4 milk, I used 1/2C milk and 1/4C lemon juice as i I want to have a lemony flavor. Love it!

Extremely good, and much more cost-effective than some of the other OO cakes out there.

This recipe is amazing!!! I cut the sugar down to 3/4 cup and added fresh juice from the orange due to high elevation baking and the sweetness was perfection! Am going to try a lemon & poppyseed version next time!