Zesty cake made with olive oil

Try This At Home

March 12, 2006|By CHICAGO TRIBUNE

This recipe is from the B.R. Cohn Olive Oil Co., located in California's Sonoma County.

CALIFORNIA CITRUS OLIVE OIL CAKE

MAKES 16 SERVINGS

3 eggs

1 1 / 2 cups sugar

1 1 / 2 teaspoons each, grated: lemon zest, orange zest

2 / 3 cup each: extra-virgin olive oil, milk

1 1 / 2 cups flour

2 1 / 2 teaspoons baking powder

1 teaspoon salt

1 tablespoon confectioners' sugar

Fresh strawberries, raspberries or blueberries, optional

Heat oven to 350 degrees. Beat eggs and sugar in a large bowl with a mixer on medium speed until thick and pale, about 3-4 minutes. Add zests, olive oil and milk; continue beating until smooth.

Sift together flour, baking powder and salt in a large bowl. Add flour mixture to liquid, mixing until thoroughly combined. Pour batter into an oiled, floured bundt pan. Bake until golden and a tester comes out clean, about 40 minutes.

Cool in pan 10 minutes; turn onto a rack to cool. Dust with confectioners' sugar. Serve with berries.

Per serving: 215 calories, 10 grams fat, 2 grams saturated fat, 40 milligrams cholesterol, 29 grams carbohydrates, 3 grams protein, 240 milligrams sodium, 0 grams fiber

-- Analysis and recipe provided by the Chicago Tribune.

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