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Olive Oil Cake (P, TNT)
Source: Recipe adapted from "Vegetarian Times Cooks Mediterranean" (Morrow, 1999). From the Cleveland Plain Dealer
Yield: 1 8" cake

4 large eggs, room temperature
1 cup sugar
1/2 cup extra-virgin olive oil
3 tablespoons orange juice
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup all-purpose flour
Grated zest of 1 orange
Grated zest of 1 lemon
1/4 cup apricot preserves

Heat oven to 350°F. Grease the sides and bottom of an 8" springform pan. Cut an 8" circle of wax paper, place it on the bottom and grease it as well. Flour the pan. Sift the flour.

In a standing mixture, beat eggs and sugar on high until very light and thick, about 5 minutes. Reduce speed to low. Add the oil, juice, baking powder and salt. With a rubber spatula, fold in flour and zests.

Pour mixture into prepared pan. Place on cookie sheet and bake until top is golden brown and tester comes out clean, about 50 minutes. Place on a wire rack to cool for 30 minutes.

Remove cake from pan, discard wax paper, and place on serving plate. Heat apricot preserves over low heat until melted, then pour over cake.

Serve warm or chilled.

Posted by Susan Greene

Nutritional Info Per Serving: calories, 335; fat, 16g; calories from fat, 43%; carbohydrates, 44g; protein, 5g; fiber, 1g; cholesterol, 106mg; sodium, 97mg.