An Inspired Cook

I came across a recipe the other day called “Lemon Olive Oil Cake” and I had this recollection of Kat mentioning that I should try a recipe for olive oil cake.  Well, it must have gone out of my head until I saw this recipe.  Sometimes I see a recipe and just have to make it but the only problem was that I had no lemons.  However, I had just bought a big bag of limes and figured they would work just as well since they are both citrus.  I love anything lime and this cake didn’t disappoint.  The cake was moist and citrusy tart with just enough sweetness to satisfy my craving.

You’ll need cake flour, baking powder, salt, sugar, butter, eggs, lime juice, lime zest and a good extra virgin olive oil.

One of my favorite olive oils is the Persian Lime from The Tasteful Olive.  These olive oil (and balsamic vinegars) stores are popping up everywhere and if you have the chance to visit one and taste all the flavorful oils and vinegars it’s quite the experience and in my case very addictive.  Choose an olive oil that suits your taste because it will come through in your cake.

Combine the zest of 1 lime with the cake flour, baking powder and salt.

In a mixing bowl beat together egg yolks and 1/2 cup of sugar.

Beat until mixture becomes pale and thick like this.

Add 1/2 cup olive oil.

And 1/2 stick of melted butter.

Add lime juice and beat on high until everything is well combined.

Stir in the dry ingredients with a wooden spoon.

The batter looks yummy with all the lemon zest peeking through.

In a separate bowl beat together 4 egg whites and 1/4 cup sugar just until foamy.

Gently fold the egg whites into the cake batter.

Prepare a 9 inch round cake pan by greasing it with butter.  Place a cutout of parchment paper in the bottom of the pan.

Pour the cake batter into the pan and lightly tap around the edges to release air bubbles. Bake at 350 for 28 – 30 minutes or until toothpick tested.

While the cake is in the oven time to make some lime glaze.  Some powdered sugar, lime juice and lime zest is all you need.  Measure and sift the powdered sugar.

Combine the powdered sugar and lime juice until creamy.  Then add zest of 1 lime.




That looks good, might need a taste!




When cake is done, remove to a wire rack to cool for 15 minutes or so.




Run a knife around the edges of the cake to loosen first, then take a plate and lay over the top to flip the cake.




Looks pretty tasty huh, but it can look even tastier.




Drizzle the glaze over top!




Save a little glaze to drizzle over top of each slice.








Lime Olive Oil Cake (adapted from Epicurious)

1 cup Cake Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
Lime Zest of 1 lime
2 tablespoons Lime Juice
5 eggs, separated, (you will only need 4 egg whites)
1/4 cup Unsalted Butter, melted
1/2 cup Extra Virgin Olive Oil (use Lime Flavored if possible)
3/4 cup Sugar, divided

Lime Glaze

1 cup Powdered Sugar, sifted
3 tablespoons Lime Juice
Zest of 1 lime

Combine dry ingredients of cake flour, baking powder, salt with lime zest.  Set aside.

In a mixing bowl combine 1/2 cup sugar with 5 egg yolks.  Mix for 2 – 3 minutes until mixture becomes pale and thick.  Add olive oil, melted butter and lime juice and mix well.  Stir in dry ingredients with a wooden spoon.

In a separate bowl, whip 4 egg whites and 1/4 cup sugar together just until foamy.  Gently fold in to the batter.

Prepare a 9 inch round cake pan with butter.  Place a cutout parchment paper in the bottom of the pan.  Pour batter into prepared cake pan and bake at 350 degrees for 28 – 30 minutes or until toothpick tested.  Cool cake on a wire rack for 15 minutes. Remove cake to a plate and drizzle with lime glaze.

Prepare glaze.  Whisk together sifted powdered sugar, 3 tablespoons lime juice and zest of 1 lime. Glaze should be somewhat thick but not too thick to drizzle over cake.

Makes 1 (9 inch) round cake.