Moi’s Olive Oil Cake
This featured recipe was passed down to Moises by his grandmother, baked with an extra serving of love.
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 8 servings
Ingredients
1¼ cups + 2 Tbsp. extra-virgin olive oil, divided
1 cup + 2 Tbsp. (225g) sugar, plus extra for pan
2 cups (250g) cake flour
⅓ cup (32g) almond flour or fine-grind cornmeal
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. + ⅛ tsp. Morton kosher salt
3 Tbsp. amaretto, Grand Marnier, sweet vermouth, or other liqueur
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
2 tsp. vanilla extract
3 large eggs, room temperature
Instructions
Prep the Pan & Oven
Preheat oven to 400°F. Grease a 9” springform pan (or a round cake pan with 3” sides) with olive oil.
Line the bottom with parchment paper, grease it, then coat the pan with sugar, tapping out excess.
Mix Dry & Wet Ingredients
In a bowl, whisk together cake flour, almond flour, baking powder, baking soda, and salt.
In a small bowl, combine liqueur, lemon juice, and vanilla extract.
Make the Batter
Using a mixer, beat eggs, lemon zest, and sugar on high until pale, thick, and ribbony (3–5 minutes).
Gradually stream in 1¼ cups olive oil, beating until thick.
On low speed, add dry ingredients in 3 parts, alternating with wet ingredients in 2 parts, starting and ending with flour.
Fold batter with a spatula to fully incorporate, then pour into prepared pan. Sprinkle with more sugar.
Bake the Cake
Place cake in oven and immediately lower temperature to 350°F.
Bake 40–50 minutes, until golden brown and a tester comes out clean.
Transfer to a wire rack, poke holes all over the top, and drizzle with remaining 2 Tbsp. olive oil. Let cool for 15 minutes.
Cool & Serve
Run a knife around the edges, remove from the pan, and let cool completely.
For best flavor, wrap and let sit at room temp for at least a day before serving.
Make Ahead: Cake keeps 4 days wrapped at room temperature.
