Author Notes: This olive oil cake from beloved coffee shop Abraço in New York's East Village is everything. The not-too-sweet cake comes together shockingly easily, but also disappears with frightening speed: I've smartened up to know that when I make it, I'd better double-up on the recipe. My family and I can zip through a single loaf the day it's made; the second loaf benefits from a bit of rest, and is superb for a quick breakfast on-the-go in the ensuing days.
The recipe is perfect as is, but sometimes I'll tweak it slightly to make it even less sweet (2/3 cup of sugar versus the whole cup), increase the amount of zest, change up the citrus (Meyer lemon is heavenly), even grease the pan with butter and coarse sugar and/or cornmeal to give the lovely loaf a bit of texture and character. Go wild.
From Bon Appetit via Lingered Upon:
http://www.lingered-upon.com/2013/01/olive-oil-cake.html —Hana Asbrink
Food52 Review: Featured in: The Orange-Scented Olive Oil Cake I Make 2 Loaves at a Time —The Editors
Makes: 1 loaf
Prep time: 20 min
Cook time: 1 hrs 5 min
cups unbleached white flour
teaspoon baking soda
teaspoon baking powder
teaspoon coarse kosher salt
cup whole milk
cup mild-flavored organic olive oil
teaspoons finely grated orange peel
- Preheat oven to 325°F. Oil and flour 9x5x3-inch metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil, and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, 60 to 65 minutes. Cool in pan on rack 20 minutes. Invert pan to remove cake. Cool completely, top side up.
- This recipe is a Community Pick!