Olive Oil Cake
Prep time
Cook time
Total time
Thomas Keller's Olive Oil Cake recipe is one of the easiest most delicious cake recipes I have made! Top it with sweetened whipped cream and berries for the perfectly satisfying summer dessert!
Author: Thomas Keller
Recipe type: Dessert
Serves: 1 cake
Ingredients
- 145 grams (1 cup + 1 tsp) all purpose flour
- 3 grams (1/2 + ⅛ tsp) baking powder
- 2 grams (1/2 + ⅛ tsp) kosher salt
- 50 grams (3 tbsp) eggs
- 158 grams (3/4 cup + 2 tsp) granulated sugar
- 113 grams (1/4 cup + 3 tbsp) whole milk
- 79 grams (1/4 cup + 2 tbsp) extra virgin olive oil cake
Instructions
- heat oven to 350 degrees Fahrenheit
- prepare a quarter sheet pan with a Silpat or spray your pan and line with parchment paper
- place the flour in a medium bowl, sift in the baking powder and salt, whisk to combine
- in a stand mixer with a whisk attachment, combine the eggs and granulated sugar on low for 1 minute, increase the speed and whip for 5 minutes, scrape down the sides and bottom of the bowl, whip on medium-high for another 5 minutes until the mixture forms a slowly dissolving ribbon when the whisk is lifted
- mix the milk and olive oil together
- with the mixer on medium-low, pour in half the wet ingredients, then half the dry ingredients, make sure mixture is well combined, then add the remaining wet ingredients, then the remaining dry ingredients making sure the mixture is well combined
- pour the batter into your prepared pan and spread it evenly
- bake about 15 minutes until a skewer comes out clean when inserted into the center and the cake springs back when you touch it lightly
- remove the cake from the pan and let it cool completely on a cooling rack.
Notes
Thomas Keller's recipe uses a quarter sheet pan, I used a 9" round cake pan. If you use the 9" round cake pan, increase the cooking time by 10-15 minutes.
I floured my pan and then used parchment paper in the bottom instead of using cooking spray. It works just as great!
To make sweetened whipped cream, whip about ¾ a pint of heavy whipping cream in your stand mixer fitted with a whisk. Add about 3 tbsp of confectioners sugar, this may fluctuate depending on your desired sweetness. Add a little sugar at a time and taste. Whisk on high for about two minutes until desired firmness. Don't over whip!
Also, I HIGHLY recommend using grams to measure your ingredients. When I started using a scale, my baking skills elevated immensely. Using a scale makes you a more consistent baker and it ensures your batter is the perfect chemical mix. Baking is science, after all!
I floured my pan and then used parchment paper in the bottom instead of using cooking spray. It works just as great!
To make sweetened whipped cream, whip about ¾ a pint of heavy whipping cream in your stand mixer fitted with a whisk. Add about 3 tbsp of confectioners sugar, this may fluctuate depending on your desired sweetness. Add a little sugar at a time and taste. Whisk on high for about two minutes until desired firmness. Don't over whip!
Also, I HIGHLY recommend using grams to measure your ingredients. When I started using a scale, my baking skills elevated immensely. Using a scale makes you a more consistent baker and it ensures your batter is the perfect chemical mix. Baking is science, after all!
Recipe by Gilded at http://agildedblog.com/memorial-day-dessert/