Tuesday, August 30, 2011

Olive Oil Cake! Mmmmmm....

So one of my favorite coffee shops in Cobble Hill, Brooklyn is Cafe Peddlar. Their Stumptown coffee is amazing and their olive oil cake is the perfect accompaniment. It's owned by the Frankies--of Frankie's 457--restaurant extraordinaire where my Frankie and I had our wedding reception. So without further ado, here is their lovely olive oil cake recipe. This cake is great for breakfast or a snack at tea time.

Frankie's 457 Olive Oil Bundt Cake

5 large eggs, at room temperature
1 1/4 cups sugar
1 tablespoon finely grated orange zest

1 tablespoon finely grated lemon zest
1 cup extra-virgin olive oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt (do not skimp on this one!)

Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar and orange zest at medium-high speed until smooth. Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Pour the batter into the prepared pan and bake in the center of the oven for 1 hour, but do check it at 45 minutes as mine was done then. The cake is done when a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before cutting into slices and serving. This cake freezes well and is very tasty sliced and toasted for breakfast the next day (if you have any leftovers).

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