The Best Italian Olive Oil Cake: A Taste of Mediterranean Sweetness

Here at Carluccio's, we're always eager to share the authentic flavours of Italy, and today's recipe, 'The Best Italian Olive Oil Cake,' is a true testament to the elegance and simplicity of Italian baking. This cake might surprise you with its main fat ingredient – not butter, but our exquisite Carluccio's Extra Virgin Olive Oil.

For many, the idea of using olive oil in a sweet cake might seem a little unconventional. We're often accustomed to butter for richness and tenderness in baking. However, olive oil, especially a high-quality extra virgin variety, works an intriguing and utterly delicious magic in this recipe. It imparts an incredible moisture and a wonderfully fragrant fruitiness that butter simply cannot replicate. The result is a cake with a delicate crumb, a subtle peppery note, and a sophisticated depth of flavour that is both refreshing and comforting.

The history of using olive oil in sweet recipes runs deep in Italian culinary traditions, particularly in the sun-drenched regions of the south. Before butter became widely available or affordable, olive oil was the staple fat for cooking and baking. It was (and still is!) a readily available, local, and incredibly versatile ingredient. Historically, cakes made with olive oil were often enjoyed as everyday treats, sometimes flavoured with citrus zest, nuts, or local liqueurs. This tradition highlights a fundamental Italian approach to food: using the best local ingredients to create dishes that are both simple and profoundly delicious.

Our Carluccio's Extra Virgin Olive Oil, with its beautifully balanced flavour profile, is absolutely perfect for this cake. It's robust enough to stand up to baking without losing its character, yet delicate enough not to overpower the other ingredients.

The Best Italian Olive Oil Cake

This cake is wonderfully simple to make, yet yields a sophisticated and incredibly moist result.

Ingredients:

• 2 large eggs

• 200g caster sugar

• 120ml Carluccio's Extra Virgin Olive Oil

• 240ml whole milk

• Zest of 1 large lemon or orange (or both!)

• 1 tsp vanilla extract

• 250g '00' flour (or plain flour)

• 1 tbsp baking powder

• Pinch of salt

• Icing sugar, for dusting

Equipment:

• 20cm round springform cake tin

Method:

1. Prepare your tin: Preheat your oven to 170°C (150°C fan/Gas Mark 3). Grease and line the base of a 20cm round springform cake tin with baking parchment.

2. Whisk the wet ingredients: In a large mixing bowl, whisk together the eggs and caster sugar until light and frothy.

3. Add the liquids and zest: Gradually whisk in the Carluccio's Extra Virgin Olive Oil, followed by the milk, lemon/orange zest, and vanilla extract. Mix until well combined.

4. Combine dry ingredients: In a separate bowl, sift together the '00' flour, baking powder, and a pinch of salt. This helps to ensure a light and airy cake.

5. Fold in dry to wet: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to over-mix; a few small lumps are fine and will disappear during baking.

6. Bake: Pour the batter into your prepared cake tin and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown and springy to the touch.

7. Cool: Let the cake cool in the tin for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

8. Serve: Once cooled, dust generously with icing sugar before serving.

This olive oil cake is wonderful on its own, perhaps with a cup of espresso or a glass of Vin Santo. It's equally delightful served with fresh berries, a dollop of mascarpone, or a light citrus syrup. Its delicate flavour profile makes it a perfect dessert that isn't overly sweet, allowing the quality of the olive oil to truly shine.

We hope you enjoy this taste of Italian tradition, where humble ingredients create extraordinary results.

Buon appetito!