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Gluten-Free Olive Oil Cake


EXTRA VIRGIN OLIVE OIL CAKE (GF)  (Edible East Bay Nov 2021 issue)

Recipe by Alice Medrich
Photography by Judy Doherty
Edited by C
heryl Koehler


This decadently moist and fragrant cake is a true celebration of the olive oil you choose to use! Even if your usual preference for extra virgin olive oil tends toward the delicate and buttery, I encourage you go big and bold here and choose a robust, fruity oil for maximum flavor— the sugar in the cake will balance any excessive peppery notes. Trust me!  

Inspired by the beloved olive oil cake from Gramercy Park Hotel’s Maialino Restaurant in New York City—my rendition is a tad lighter, less sweet, and gluten free. The Renewal Mill 1-to-1 Gluten Free Baking Flour, also featured in this recipe, includes upcycled organic okara flour, which is produced from drying and milling the nutritious high-fiber pulp left behind in the making of organic soymilk. Visit renewalmill.com to learn more about Oakland-based Renewal Mill and their commitment to help fight food waste and climate change through upcycled ingredients.


Makes ten servings.

Ingredients:
1 cup (115g) Renewal Mill 1-to-1 Gluten Free Baking Flour
¾ cup (150g) sugar
½ t fine sea salt
½ t baking powder
¼ t baking soda
1 large organic or unsprayed orange
2/3 cup (150g) extra virgin olive oil
1/3 cup (75g) milk
2 large eggs 

Equipment 

Hand-held electric mixer 
8-inch round pan at least 2 inches deep

Instructions

Position a rack just below the center of the oven and preheat the oven to 350F. Line the bottom of the pan with parchment paper and grease the sides of the pan.

In a medium bowl, whisk to blend the flour, sugar, salt, baking powder, and baking soda. 

Finely grate the zest of the orange directly into the bowl.  

Cut and squeeze enough of the orange to measure 1/3 cup. Add the orange juice, extra virgin olive oil, milk, and eggs to the bowl. Mix for a few seconds at low speed to moisten most of dry ingredients and prevent splashing, then beat on high speed for 1 minute only. 

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake emerges clean and dry 35-40 minutes. Set the pan on a rack to cool completely.

Sift a little powdered sugar over the cake before serving.

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