Olive oil cake

Olive oil cake

By
From
Modern Italian Food
Serves
10
Photographer
Earl Carter

I regard this simple and delicious cake as an ideal way to introduce kids to both cake-making and olive oil.

Ingredients

Quantity Ingredient
7 eggs, separated
200g caster sugar
100ml extra-virgin olive oil
160g self-raising flour
150g drinking chocolate, sifted
110ml warm water

Method

  1. Preheat the oven to 180°C and grease and line a 23 cm cake tin.
  2. Beat the egg yolks with 160 g of the caster sugar until light and fluffy. With the beater on medium speed add the olive oil, a little at a time, as if you were making a mayonnaise. Change to a low speed and add the dry ingredients, beating until combined. Add the water.
  3. In a separate bowl, whip the egg whites until thick and foamy. Add the remaining caster sugar and beat gradually until the mixture forms stiff, glossy peaks.
  4. Fold the whites gently but quickly into the chocolate mixture. When well combined, pour into the prepared cake tin and bake for 1 hour or until a cake-tester or skewer inserted in the middle of the cake comes out clean.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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