This is an adaptation of Maialino’s Olive Oil Cake, with adjustments for high altitude, as well as being gluten and dairy free. This cake is perfect alone, or topped with fruit and/or homemade whipped cream.
This is a dense, almost pudding-like cake, perfect for those who prefer desserts with a greater depth of flavor, and less sweetness. —Kara
9” or 10” cake
GF Olive Oil Cake
Gluten Free flour blend
Gluten free flour blend (additional for high altitude)
1 3/4 cups
1 1/2 teaspoons
Baking powder (scant for high altitude)
Baking soda (scant for high altitude)
Elderflower liqueur (like St. Germain)
Powdered sugar (or more if more sweetness is desired)
In This Recipe
GF Olive Oil Cake
Add 1/4 cup (or less if desired) of sugar to the pan, and spread to coat bottom of pan and sides (light shaking is the best to get an even coat). Once the pan is oiled and sugared, set aside.
In a medium sized bowl, whisk all remaining dry ingredients together (gluten free flour, remaining sugar (1 3/4 cup), salt, baking soda, baking powder, and chamomile (if using)).
In a large mixing bowl, combine all wet ingredients (eggs, olive oil, almond milk, lemon juice, and Grand Marnier). Add dry ingredients, and whisk until just combined.
Pour batter into prepared pan, and put in oven. Bake for about an hour, or until top is golden, and tester (toothpick or fork) comes out clean. (If using a 10” pan, check for doneness at about 50 minutes.)
Remove cake from oven and cool on counter in the pan for 30 minutes to an hour. Run a knife alongside the edge of the pan, and remove side (if using a springform pan), or invert cake onto a cooling rack (is using a standard pan) to finish cooling. Wrap in plastic wrap to preserve moisture and enhance flavor of olive oil once cake is removed from pan.
Serve at room temperature. Can be topped with fresh fruit, fruit sauce, or whipped cream. A recipe for elderflower whipped cream is included, and makes a great pairing.
Elderflower whipped cream
Combine all ingredients in a bowl or pitcher, and whisk until the cream holds stiff peaks. (Perfect occasion to use the whisk attachment of an immersion blender). Serve. Any remaining whipped cream can be put in a covered bowl and stored in the refrigerator for use in the next couple days.
Note: this recipe is not dairy free, but the separated fat from coconut milk (the stuff at the top of the can) is a good, dairy-free alternative.
Note: This recipe can be halved if less whipped cream is needed or desired.