Description
A simple olive oil cake, baked in individual skillets for a rustic touch. Perfect for brunch or a light dessert.
Ingredients
Units
Scale
- 2 cups (473 ml) all-purpose flour
- 2 cups (473 ml) sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 each eggs
- 1 1/4 cups (296 ml) milk
- 1 1/2 cups (355 ml) extra virgin olive oil cake plus extra for pans
- 3 each lemons or oranges (zested)
Instructions
- Combine all dry ingredients in a large bowl and make a well in the middle.
- In a separate bowl, combine all wet ingredients.
- Pour wet ingredients into dry and whisk, starting in the center and moving outwards until batter is smooth.
- Pour into oiled skillets and cook on grill or bake at 350°F (177°C) until cakes spring back in the middle, about 30 minutes.
Notes
- For best results, use a good quality extra virgin olive oil with a fruity flavor.
- To prevent sticking, generously grease the skillets with olive oil before pouring in the batter.
- These cakes can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 50
- Sodium: 150
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 100