In my pantry sits a bottle of extra virgin olive oil that is so deliciously fragrant, I let out pleasurable moans every time I taste it. Encapsulated within is the essence of fresh pressed olives, Portuguese terroir and the Iberian sun, and it is irreplaceable once it is gone.
I received the bottle as a gift from an older Portuguese gentleman at a wine tasting event earlier this year. The olive oil was part of his winery’s portfolio, and it, like most products in the room that day, arrived in Vancouver through the magnanimous diplomatic pouch (which means, amongst other things, that it bypassed customs and is not available for sale). We chatted for some time, and at the end he held out a bottle of his olive oil to me, like a child offering his favourite toy to a friend. “You like my oil”, he said, “I shall give you one.”
Not that I failed to notice how much he liked my long black hair, olive skin and almond-shaped eyes. I tried my best to speak intelligently about the state of farming in Europe and the economics of his trade, but quite frankly I could’ve been a deaf-mute and he’d be charmed. I admit: I may have encouraged him a little by batting my eyelashes a couple of times too many and keeping my low-cut top low, but when it comes to rare artisan extra virgin olive oil, an Asian girl’s gotta do what an Asian girl’s gotta do.
These lemon olive oil cakes are based on a recipe from Sara Jenkins and Mindy Fox’s cookbook Olives and Oranges. Loaded with lemon zest and made with the finest extra virgin olive oil that’s ever graced this household, these little cakes are moist and decadent and can induce plenty of moans on their own.
1 1/2 cups unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain yogurt
Zest of 3 lemons, finely grated
3/4 cup extra-virgin olive oil
Preheat oven to 325°F. Butter and flour a 12-cup muffin pan (or a 9-inch springform pan if you wish to make one round cake).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for about 5 minutes, or until pale and thick. Add the yogurt and lemon zest; beat to combine. Reduce speed to medium and add the oil in a quick and steady stream. Gradually fold in the flour mixture with a wooden spoon until just incorporated.
Pour the batter into the muffin pan. Bake for 30 minutes (or 40 to 45 minutes if you’re using a springform pan) or until the cakes are golden and a tester comes out clean. Let cool in pan for 10 minutes. Remove the cakes from the pan and let cool completely on a rack.
wow! olive oil? anyway! they look yummy:)
This looks so yummy. I’ve never made a cake with olive oil, but it sounds great with lemon!
Hi Helen, lovely blog! I’m not usually a fan of lemon flavored desserts (yikes, that sounds like sacrilege!) but these look fantastic. Now I just need to find an old Portuguese gentlemen to lend me a bottle of fine olive oil.
Oh, I love cakes with olive oil in them, though mine always turn out so dense. These look amazingly fluffy and moist. Delish!
This looks like a fabulous cake! I’m sure the olive oil makes it super moist. Yummm!
These look amazing! I love olive oil and I, too, would do nearly anything to nab the perfect bottle. Good job!
LOL, you’re too funny! I’ve always been a bit envious of women who could get out of speeding tickets by batting their eyelashes. I’ll have to add “free olive oil” to that list:-) Those cakes look so simple and delicious!
if you’ve got it, flaunt it! i’m sure that Portuguese gentleman got as much pleasure out of making your day and knowing you treasure his olive oil as you get out of using it. the cake looks lovely. sounds like it tastes lovelier.
Best, Zahavah
I have an olive oil sponge cake I made for a friend’s birthday that was so good. I had never used oilve oil before that but I must say I was a convert! I imagine the lemon works well with the oilve oil considering that good olive oil and lemon are so natural together in other applications. Your pictures are beautiful. Lovely job!
You really know how to tempt your readers. Those up close and personal photos of the little cakes look so tantilizing, you just want to grab one off the screen. If only we could!
I recently made Melissa Clark’s olive oil cake from the New York Times and fell in love with the idea of using olive oil in cakes. Thanks for sharing another recipe to try though I’ll be wishing I could use your very special olive oil. Such a treat!
[...] armed with a 4-cup Tupperware container and a metal spoon, I’ve learned a few things: muffins and cakes are forgiving; cookies are less so; and most desserts, even when they’re flawed, still taste [...]
I love to bake with olive oil. Always add a nice touch. This combination looks very inviting.
I just made these, but with orange instead of lemon zest. I also topped them with creme fraice chantilly with a little orange zest in there as well– good!