Olive Oil Honey Cake

Name: Olive Oil Honey Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 8 servings Fresh berries (blackberries and raspberries), for serving, optional; 4 larges eggs; 177 milliliters all-purpose flour; 118 milliliters granulated sugar; 118 milliliters honey; 237 milliliters honey; 1 Juice of lemon; 1 teaspoons kosher salt; 2 strips 3-inch strips lemon zest; 2 teaspoons lemon zest; 59 milliliters light brown sugar; 237 milliliters extra-virgin olive oil; 59 milliliters sour cream; 8 servings Whipped cream, for serving, optional; 177 milliliters yellow cornmeal

Olive Oil Honey Cake

The recipe Olive Oil Honey Cake can be made in roughly 1 hour and 15 minutes. This recipe serves 8. One portion of this dish contains around 6g of protein, 12g of fat, and It works well as a rather inexpensive dessert. Users who liked this recipe also liked Rustic Olive Oil Cake with Honey Syrup, Chickpean and Tahini Cake with Olive Oil and Honey, and Flourless Chocolate Espresso Olive Oil Cake with Honey Whipped Ricotta.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.

Equipment you will use

Cake Form

Oven

Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.

Ingredients you will need

Baking Powder

Lemon Zest

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes.

Ingredients you will need

Egg

Equipment you will use

Blender

Bowl

Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes.

Ingredients you will need

Sour Cream

Honey

Egg

Cooking Oil

Add the dry ingredients in increments until blended.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.

Equipment you will use

Wire Rack

Knife

Frying Pan

Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup.

Ingredients you will need

Honey

Lemon

Syrup

Equipment you will use

Toothpicks

Serve with fresh berries and whipped cream and a little extra honey syrup.

Ingredients you will need

Whipped Cream

Berries

Honey

Syrup

Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.

Ingredients you will need

Lemon Zest

Honey

Water

Equipment you will use

Sauce Pan

Squeeze in the lemon juice, and then remove from the heat.

Ingredients you will need

Lemon Juice

Remove the lemon zest and cool completely before using.

Ingredients you will need

Lemon Zest

Equipment

Ingredients

Servings:

2teaspoons

baking powder 8servings

Fresh berries (blackberries and raspberries), for serving, optional 4larges

eggs 177milliliters

all-purpose flour 118milliliters

granulated sugar 118milliliters

honey 237milliliters

honey 1

Juice of lemon 1teaspoons

kosher salt 2strips

3-inch strips lemon zest 2teaspoons

lemon zest 59milliliters

light brown sugar 237milliliters

extra-virgin olive oil 59milliliters

sour cream 8servings

Whipped cream, for serving, optional 177milliliters

yellow cornmeal

Recommended wine: Cream Sherry, Port, Moscato Dasti

Honey Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "