Raheem Nelson

Bake Your Day Series: Olive Oil Cake

Today I’m starting a new series of paintings on food art. I’m collaborating with my friend and fellow creator, Amanda Glover (Amanda Bakes) to create illustrations based on her delicious recipes. This is our second collaboration since we published the recipe book, Sweetie Bake Your Day. (Which is available here.) See below for the recipe and you can follow Amanda here.


Olive Oil Cake with Lime:

1 ¾ cups flour

1 teaspoon baking powder

¾ teaspoon salt

3 large eggs

1 ¼ cups plus 2 tablespoons sugar, divided

¼ teaspoon grated lime zest

¾ cup good quality extra virgin olive oil

3 tablespoons freshly squeezed lime juice (juice of 1-2 limes)

¾ cup milk

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan and set aside. Whisk together flour, baking powder, and salt together in bowl. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lime zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add lime juice and milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 ½ hours

~Amanda

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