Olive Oil cake is light, fluffy, and delicious. This version uses Strawberry Infused Extra Virgin Olive Oil, but you can use a varietal or flavor of choice. The balsamic whipped cream puts this over the top.
Ingredients
- 1 1/4 cup flour
- 2/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt
- 2 eggs
- 2/3 cup Strawberry Infused Extra Virgin Olive Oil
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 cup heavy cream
- 1 tablespoon Dark Chocolate Balsamic Vinegar
- 2 tablespoon powdered sugar
Instructions
- Heat oven to 350 degrees and oil a 9 inch cake pan.
- In a large bowl mix the flour, sugar, baking powder, baking soda, and salt. In a separate small bowl mix the yogurt, eggs, olive oil, and lemon juice. Gradually add the wet ingredients to the dry and stir to combine.
- Pour the batter into the cake pan and cook for 30 minutes. Let cool for 10 minutes before serving.
- Whip the cream, vinegar, and powdered sugar until fluffy and serve with the cake.
Takes 45 minutes
Serves 8
