Velvety Olive Cake | The Little Shop of Olive Oils

Velvety Olive Cake


  • 1 lemon
  • 3 tablespoons of lemon juice
  • 1 seeds of one vanilla bean
  • 2 egg yolks
  • 3 egg whites
  • ½ cup cake flour 
  • ¼ cup Sugar
  • 2/3 cup Premium Extra Virgin Olive Oil 
  • Dash of Salt


  1.  Preheat oven to 325℉ and in a small mixer with the whisk attachment. combine sugar with the zest of 1 lemon juice, vanilla bean seeds, and egg yolks. Slowly add of cake flour by the spoonful. Slowly pour in of your robust EVOO.
  2. In a separate mixing bowl take with a pinch of salt until foamy. Slowly add and mix until stiff peaks form.  One third at a time fold your meringue into your cake mix until fully incorporated.
  3. Place batter in an 8-inch cake pan and bake for about 35-40 minutes.

Whipped Cream Topping

For the whipped cream mix about 2 cups of heavy cream with a half cup of granulated sugar and the zest of 1 lemon until it has formed soft peaks

- Chef Alec (The Cake Bar)

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