This cake is a good example of how something very plain can be absolutely fabulous!! The texture is fine and dense, there is a faint reminder of last summer’s olive harvest and the most perfect accompaniment to a cup of Greek coffee!! I do hope you try it soon…
125ml olive oil – choose an oil of which you really like the flavour!
1,2ml almond extract
7,5ml baking powder
Preheat your oven to 180℃ and spray a 20cm diameter cake tin with cooking spray. Coat the inside of the tin with flour. Set aside.
Add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment and beat at high speed for 30 seconds.
Drizzle in the olive oil with the machine running.
Add the milk in a thin stream and beat until combined.
Lower the speed of the mixer and add the vanilla and almond extract.
Add the flour, baking powder and salt to a mixing bowl and mix together with a whisk.
Add the flour mixture a spoonful at a time, with the mixer running on low speed. Beat until combined before adding more flour and stop the mixer often to scrape down the bowl.
Scrape the batter into the prepared cake tin and bake between 30-35 minutes, until a cake tester comes out clean when inserted into the centre of the cake.
Remove the cake from the oven and allow it to cool for 5 minutes.
Remove it from the cake tin and cool completely on a wire rack.
Brush the cooled cake with fresh olive before serving.