Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.
You know I loooooove olive oil. I mean 95% of the recipes on my blog have it listed in the ingredients. Olive oil is a staple that my family cannot live without. We cook with it, bake with it, and nourish our skin with it. Olive oil pretty much is the best thing ever if you ask me. So when the lovely folks at Carapelli Olive Oil invited me to create an elegant recipe using their amazing Organic Extra Virgin Olive Oil, I gladly accepted.
Olive Oil Cake can be simple and rustic, which I love, but I thought it would be fun to jazz it up a bit with the flavor of some local honey and top it with fresh figs and raspberries and the last of the edible flowers from our garden this season. You can really taste the fresh, earthy, almost sweet flavor of Carapelli’s Organic Extra Virgin Olive Oil with hints of apple and almonds in this cake. The crumb is delightfully moist with slightly crispy edges, and the flavor of the honey really shines through as well, blending perfectly with the soft, balanced fruity olive oil.
Carapelli Olive Oil was founded in 1893 in the heart of Tuscany, Italy, where they have mastered the art of producing beautifully balanced olive oils, skillfully crafted in harmony with nature. They make it their mission to create a masterpiece in every bottle of olive oil produced by selecting only the highest quality olives nurtured by nature and harvested delicately at the optimal time. To find a store that carries Carapelli Organic Extra Virgin Olive Oil near you and discover many more delicious olive oil recipes head over to CarapelliUSA.com and be sure to check out Carapelli’s Facebook and Instagram feeds.
Enjoy!
xx Kaity
Recipe after the jump…
Olive Oil Honey Cake - Dairy Free/Vegan Friendly
Yield 8 servings
This olive oil cake is simple yet elegant with a moist tender crumb and delicate flavor of the fruity balanced olive oil and sweet floral honey. It can easily be made vegan by swapping the honey for maple syrup.
Ingredients
Cake:
- 1-1/2 cups flour
- 1/3 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- grated zest of 2 lemons
- 1/3 cup Carapelli Organic Extra Virgin Olive Oil
- 1/2 cup unsweetened non-dairy milk, such as soy or almond milk
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
Honey-Lemon Syrup:
- 2 tablespoons lemon juice
- 2 tablespoons honey
Lemon Glaze:
- 1 cup powdered sugar
- 1-1/2 to 2 tablespoons lemon juice
- Fresh figs and raspberries to garnish
Instructions
- Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.
- Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.
- In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.
- Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.
- Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.
- To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.
- When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.
- To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.
- Optionally decorate top of cake with fresh figs, raspberries and edible flowers.
- Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.
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I made this cake today for our thanksgiving party and as it was a bit flat in the end I decorated the cake the same way you did it. And it was so much fun and looked so wonderful. And the cake was even more delicious with all the figs and leaves and flowers!
Thank you Anna! So glad you enjoyed it, especially decorating with figs and flowers. It’s my favorite part! Thanks so much for reading and trying the recipes. It means so much to me. xx Kaity
I am making this cake for a party in 2 days…is it best to freeze it and take it out that morning or to leave at room temp. Don’t want it to get dry… but I find sometimes freezing a cake like this makes it soggy if it started out moist.
Thanks for your question, Chloe. I have not frozen this cake before so I’m not 100% sure how it will be when defrosted. I would wait to brush on the honey lemon syrup if you are freezing it because that will only moisten it more. Add that after you defrost it and maybe warm it up in the oven first so the syrup absorbs well. Or if you wrap the cake well, again before adding the syrup, it should keep at room temp for 2 days with out drying out too much. Brush on the syrup and glaze it the day you will serve it. let me know how it goes. xx Kaity