If you can make corn bread, you can easily make an olive oil cake. With the addition of limoncello, the cake is light, fresh and easily complimented with fresh berries and cream, perfect for summertime. Enjoy a limoncello over ice or any sweet dessert wine with this dessert style olive oil cake.
3/4 Cup Extra Virgin Olive Oil
3 cups of Flour
1 Cup of Cane Sugar
2/3 cup of Whole Milk
4 tablespoons of Limoncello
1 tablespoon Baking Powder
1/2 cup of Powdered Sugar, for dusting the cake after cooking
Preheat oven to 400 degrees farenheit. Use 2 tablespoons of olive oil to grease a 9 inch metal cakepan or cast iron skillet.
Combine eggs and sugar in a mixing bowl and whisk for about a minute. Add the olive oil and incorporate with whisk. Then add the flour, baking powder, and limoncello to your bowl and incorporate thoroughly with a rubber spatula until the consistency is smooth, roughly 2 minutes of mixing time. This completes your cake mixture.
Take the cake mixture and add it to you cakepan or cast iron skillet until roughly 2/3 full. There may be left over cake batter. If so, you may use a small ramekin for the excess batter.
Decrease oven temperature to 325 degrees and place your cake batter filled cakepan or skillet in the oven. Depending upon the heat within your oven (I have a pizza stone in mine), the cake will be finished in roughly 20 – 40 minutes.
In my oven, my cake is done in 20 minutes. 15 minutes on the stone, 5 minutes on the top rack.
Use a wooden toothpick to check your olive oil cake. The toothpick should come out clean. Remove from your cake pan or iron skillet and set on a wire rack to cool. To finish, dust the cake with powdered sugar and serve by the slice.