Tasty Tuesday – Dolce Olive Oil Cake

This cracker of a recipe was created for a new flavour of Kailis olive oil a while back. I’m sticking to the original recipe despite it being white sugar and flour, because this is how we created it for the brochure. Apologies that it is not a really healthy recipe per se, nor is it gluten free. My dear friend Rita Erlich helped me develop a raft of recipes for this brand and my best mate Nige shot the images. You’ll love it!

Dolce Olive Oil Orange Cake        
3 eggs
285 grams organic caster sugar
1 cup milk
½ cup organic dolce olive oil
1 orange, zest only, minced
285 grams organic plain flour
1 teaspoon powdered yeast

  • Using an electric mixer, beat the eggs with the sugar until they turn white
  • Add the milk, olive oil, and the minced orange zest
  • Sift flour and yeast together and add to the mixture slowly to combine
  • Brush a 20 cm (8-inch) round, plain or fluted cake tin with dolce olive oil and dust with sugar and flour. Pour in the mix
  • Bake in a preheated 200 C oven for 40 – 45 minutes.  Test with a skewer
  • Remove from the oven; turn out onto a rack and let cool thoroughly

To serve

  • Serve with maple syrup, mascarpone or yoghurt and a fine thread of organic dolce olive oil


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