Mediterranean Olive Oil Cake

"This recipe could have come from several Mediterranean countries. You will need a 9"-diameter springform pan."
 
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Ready In:
1hr 35mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • Make the syrup at least a day ahead. When ready, bring 3 cups water, sugar, honey, and cardamom to a boil in a medium heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer, and syrup is reduced to 3 1/4 cups, about 40 minutes. Strain syrup, removing cardamom pods and seeds.
  • When ready to make the cake, first, preheat oven to 350F, then brush 9" diameter springform pan with oil.
  • Have two medium bowls and one large bowl set aside. In the first medium bowl, whisk both flours and the baking powder, ground cardamom, salt and baking soda. Mix well.
  • Using an electric mixer with the large bowl, beat 1/4 cup sugar and 1/2 cup oil for 1 minute. Beat in yolks, then add the flour mixture. Beat in yogurt, zest, and extracts.
  • In the other medium bowl and using clean, dry beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until firm peaks form. Fold egg whites into batter just to blend, in 2 portions. Transfer to prepared pan and smooth the top.
  • Bake cake until a toothpick inserted into center comes out clean, about 25 minutes. Pierce hot cake all over with a thin metal skewer. Slowly drizzle 3/4 cup warm syrup all over. When syrup is absorbed, slowly pour 3/4 cup more syrup over. Reserve remaining syrup to use during serving.
  • Let cake cool in pan on a wire rack. Run a thin knife around edge of pan to release cake. Remove pan sides. Sprinkle almonds over. Cut into wedges and serve drizzled with more syrup.

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