Rita’s Old Country Olive Oil Cake
This cake is so perfect. Not too sweet, and you can use just about any fruit that’s in season!
We used strawberries in this recipe as they are coming into season! Now is a great time to plant strawberries.
RECIPE:
3/4 cup plus 2 TBS sugar
1 cup milk
zest of 1 lemon
1 vanilla bean, split and seeds scraped
1/3 cup plus 1 TBS Old Country Olive Oil
2 eggs, lightly beaten
1 1/3 cup flour
1/4 cup ground almonds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 carton of strawberries (or really any fresh fruit) quartered
butter
slivered almonds (optional)
WHAT YOU DO
1. Preheat oven to 350 degrees.
2. Grind almonds in blender into relatively fine powder and set aside
3. Butter and flour spring form pan. Then line bottom with parchment paper.
4. In saucepan, over medium heat, mix milk, sugar, vanilla (seed and bean) and lemon zest.
Simmer, stirring until sugar is dissolved. DO NOT BOIL! Once dissolved, remove from heat, cover and let cool.
5. Once cooled, remove vanilla bean pod from milk mixture, scrapping it with knife to release any additional vanilla yumminess. Stir vanilla gooyness into milk mixture. Discard pod.
6. In a large mixing bowl, mix dry ingredients together
7. Pour cooled milk mixture into dry ingredients. Stir until batter is smooth.
8. Pour into prepared spring form pan. Top with fruit. Do not push fruit into batter. It will sink a little when baking. Sprinkle with slivered almonds, if desired.
9. Bake at 350 degrees on center rack for approximately 30-35 minutes. Skewer inserted into middle of cake should come out clean.
10. Remove from oven and cool IN PAN, on rack for approximately 10-15 minutes. Then carefully remove sides of pan, slide off and cool completely before serving.
11. Serve with whipped cream and additional fruit, if desired.
Enjoy!
We love cooking and growing with you Houston! ❤️
Watch us make it on Instagram!
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