Simple Olive Oil Cake скачать в хорошем качестве

Simple Olive Oil Cake

One of my favorite go to recipes for dessert is this simple olive oil cake that I got from an old Cooks Illustrated. I even made a quick video of me making it at home! Neddy, my 8 year old, says it’s the best cheese cake he’s ever had! Sure, it’s not cheese cake but that’s still a high compliment from an 8 year old. Here’s the ingredients list: 1 3/4 cups of all purpose flower 1 teaspoon of baking powder 3/4 teaspoon of salt 3 large eggs 1 1/4 cups of sugar (I use honey and it works great) 1/4 teaspoon grated grapefruit zest 3/4 cup Olive Oil 3/4 cup of milk Preheat the oven to 350 degrees and grease up a 9 in spring form pan. Or don’t grease it, I never do. Whisk the flour, salt, and baking powder together in a bowl and set it aside Whip the eggs until they’re foamy - maybe a minute or 2 Add the sugar and grapefruit zest, keep whipping until it has air folded into it, is nice and yellow and uniform, and is looking frothy. Add the olive oil slowly and mix for about 1 minute until that’s all uniform Add half the flour/salt/baking powder and mix for about 1 minute until that is all incorporated Add the milk and mix that fully in Add the rest of the flour/salt/baking powder and mix until it’s fully incorporated and still airy. Don’t worry about having perfect peaks or anything, just keep folding air into it until it’s uniformly mixed. Pour it into the prepared pan and cook for about 45 minutes, maybe a bit longer. It should be a nice golden brown and the middle shouldn’t wobble like it’s still liquidy. Cooks Illustrated says you can insert a tooth pick and it should pull a few crumbs out with it when removed but I’ve never bothered and it’s been fine. pull the cake out and let it cool for 15 minutes. If it’s in a spring form pan then remove the sides after 15 minutes. If you used a standard pie tin don’t worry about it! Let it stand and cool completely for 1-1.5 hours (the time it takes to eat dinner?) Then cut it and serve! It’s delicious!