Olive Oil Cake
Recipe type: Dessert
Serves: makes one 9 inch round cake
  • Makes a 9-inch round cake
  • You will need a 9 inch springform pan
  • ½ (77 g) cup coconut flour
  • ¾ (83 g) cup ground yellow cornmeal
  • ½ (79 g) cup white rice flour
  • ½ (70 g) cup ground cashew meal, or almond
  • 1¼ cups sugar
  • 1 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 cup extra-virgin olive oil
  • 1¼ cups almond milk
  • 3 large eggs
  • zest of 1 large orange
  • juice of one large orange (about ¼ cup)
  • ½ teaspoon fiori di sicilia – see note – or orange extract
  • 2 tablespoons Grand Marnier liqueur, or other GF orange liqueur
  • ½ tablespoons fresh chopped rosemary
  • ½ cup candied orange peel cubes (I buy from Market Hall Foods online, these are gf/df/sf)
  • powdered sugar for garnish
  1. Heat the oven to 350° F with rack positioned in the center of the oven.
  2. Oil, or spray a 9-inch springform cake pan that is at least 2 inches deep and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  3. In a bowl, whisk together the flours, sugar, salt, baking soda and baking powder.
  4. In another bowl, whisk the olive oil, almond milk, eggs, orange zest, orange juice, fiori di sicilia, Grand Marnier, and rosemary. Add the dry ingredients; whisk until just combined. Fold in candied orange cubes.
  5. Note: Fiori di sicilia literally means “flowers of Sicily” in Italian. It is a floral extract with the flavors of vanilla and orange that adds another dimension to baking. Traditionally used in panettone, and other Italian baked goods. Needs to be refrigerated after opening, unlike other extracts.
  6. Note: Leave out candied orange and fiori di sicilia if unavailable, the cake will still hold up well since I didn’t use enough of the candied cubes to affect volume.
  7. Note: I cut the sugar, reduced the olive oil and Grand Marnier, added baking powder, candied orange cubes and rosemary in addition to adapting flours and “milk”.
  8. Note: the batter should be thinner than traditional cake batter and more like pancake batter.
  9. Pour the batter into the prepared pan and bake for 60-65 minutes, until the top is golden and a cake tester comes out with some crumb. Mine was done at 63 minutes and cracked a bit on top.
  10. Oh, I did throw a few pieces on top of the batter at the last minute … why you see those cubes that appear to be floating on top.
  11. Note: The cake had a raised center mound with some cracks when done. The raised center came down after about 30 minutes without any deflating “dent” in the cake. The sides and edges of the cake were more golden than the top center and pulled away slightly from the pan when done. The original recipe said to slide a knife around the edges to help release the cake, I found the cake separated beautifully from the pan (after cooling for an hour), without any tears, when I expanded the springform. I lifted it slightly to put a cake lifter under, then transferred the cake onto my cake platter.
  12. Let the cake cool in the pan for about an hour. Transfer onto your cake platter and sift powdered sugar on top before serving.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/olive-oil-cake/