Olive Oil & Yogurt Cake
From the marginalia
Notes
Method
Olive Oil & Yogurt Cake
The cake to keep on the counter under a glass dome. Bakes into something dense and tender — moss-yellow crumb, the smallest bitterness from the oil, the smallest tang from the yogurt.
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Ingredients
- 1 1/4 cups ( 150 g, 5 oz ) all-purpose flour (spoon and level)
- 3/4 cup ( 72 g, 2.5 oz ) almond flour (spoon and level)
- 1 tsp ( 4 g, 0.1 oz ) baking powder
- 1/2 tsp fine sea salt
- 3 large ( 150 g, 5 oz ) eggs
- 1 cup ( 198 g, 7 oz ) sugar
- 1 cup whole-milk yogurt
- 3/4 cup good olive oil, plus more for the pan
- Zest of 1 lemon
- 1 tbsp orange-flower water, optional
- olive oil · 9-inch pan · parchment i. Heat oven to 350°F. Oil a 9-inch round pan; line with parchment.
- 1 1/4 cups flour · 3/4 cup almond flour · 1 tsp baking powder · 1/2 tsp salt ii. Whisk both flours, baking powder, and salt in a bowl.
- 3 eggs · 1 cup sugar · 1 cup yogurt · 3/4 cup olive oil · lemon zest · orange-flower water iii. In a second bowl, whisk eggs and sugar until pale and ribbony, 1 minute. Whisk in yogurt, oil, zest, and orange-flower water.
- the dry mix iv. Fold the dry into the wet in three additions. Stop when no streaks remain — do not overmix.
- the batter v. Pour into the pan. Bake 40–45 minutes, until the top is deep gold and a tester comes out with a few damp crumbs.
- a wire rack vi. Cool 15 minutes in the pan, then turn out. Eat at room temp, with stewed fruit or just a finger of cream.
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