Olive Oil Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan or a 9x3-inch springform with parchment; lightly oil the parchment with a little olive oil.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt until evenly combined.

Wet ingredients

In a large bowl, whisk 1.25 cups granulated sugar and 4 large eggs until pale and slightly thickened (about 2–3 minutes by hand, or 1 minute with a mixer). Add 0.75 cups extra-virgin olive oil in a slow steady stream while whisking to emulsify. Whisk in 0.5 cups plain yogurt, 0.25 cups whole milk, 1 tbs vanilla extract and 1 tbs lemon zest until smooth.

Combine

Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix — stop when no streaks of flour remain. The batter will be slightly loose.

Bake

Pour batter into the prepared pan, smooth the top, and bake in the center of the oven for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil after 25 minutes.

Cool

Let the cake cool in the pan on a rack for 15 minutes, then invert onto the rack and remove the parchment. Cool completely (at least 45 minutes) before slicing or assembling so the crumb sets and does not crumble when serving.

Prepare slurry

In a small bowl, whisk 1 tsp cornstarch with 1 tbs water until smooth and set aside.

Simmer cherries

In a small saucepan over medium-low heat combine 1 cup drained amarena cherries, 3 tbs amarena syrup, 1 tbs granulated sugar and 1 tbs lemon juice. Stir and warm until gently simmering.

Thicken

Stir the cornstarch slurry once more and drizzle into the simmering cherries while stirring. Continue to simmer 1–2 minutes until sauce slightly thickens and glossy. Remove from heat and let cool to warm or room temperature. Reserve a few whole cherries for garnish.

Whip cream

Chill a mixing bowl and beaters if possible. Pour 0.5 cups heavy cream into the bowl and whip to soft peaks.

Fold together

Fold 1 cup Greek yogurt, 3 tbs powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest into the whipped cream gently until smooth and slightly airy. Taste and adjust sweetness; chill briefly if not using immediately.

Slice cake

If desired, level the top of the cooled cake with a serrated knife. Slice cake into 8 even wedges for serving.

Plate

Place a slice on each plate. Spoon 1–2 tbs warm/warm-room-temperature amarena cherry sauce over each slice and place 1 reserved whole cherry on top.

Add yogurt whip

Pipe or dollop about 2–3 tbs of the house yogurt whip alongside or on top of each slice (adjust to preference).

Finish

Sprinkle 1 tbsp toasted sliced almonds over the whip and cake, dust lightly with 1 tbs icing sugar, and tuck fresh mint leaves beside the cream. Serve immediately so the cake, warm or room-temperature cherry sauce and cool yogurt whip provide contrast.