I love to experiment with recipes, which typically involves reducing the sugar content and adding new flavours. This recipe is adapted from Maialino’s Olive Oil Cake recipe and I’ve made several adjustments. When you want a small batch, halving a recipe is sometimes difficult as some ingredients don’t divide in two easily. I made this recipe into a small batch recipe. For some added texture and moisture, I incorporated some pistachio pudding and Greek yogurt. The pudding and a hint of rose petals infused in the milk, along with a splash of rose water, added a twist to the typical citrus olive oil cake. I was happy with the result of the adapted olive oil cake; the cake was moist with the perfect amount of sweetness. —Shirley
one 6 inch cake
pistachio pudding powder
and 2 tbsp whole milk
In This Recipe
Heat the oven to 350° F. Oil, butter, or spray a 6-inch cake pan with cooking spray and line the bottom with parchment paper.
In a bowl, whisk the flour, pistachio pudding powder, salt, baking soda and powder.
Heat milk with rose petals and steep for a few minutes. Once cooled, remove rose petals and add olive oil, Greek yogurt, rose water, lemon zest, and lemon juice.
Beat the egg and sugar for a minute until light in colour.
While whisking, drizzle the milk/oil mixture into the egg/sugar mixture.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 30 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 20 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool.