Baking · Vegetarian

Olive Oil Cake

Name: Olive Oil Cake
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 8 pieces
Ingredients: 2 large eggs; 1/2 cup (100 g) granulated sugar; 1 tsp grated lemon or orange zest; 3/4 cup (95 g) all-purpose flour; 1/2 tsp baking powder; 3 1/2 tbsp (50 g) unsalted butter, melted; 1/3 cup (80 ml) extra virgin olive oil; 1 1/2 tbsp milk

A light, tender cake flavoured with citrus zest and made with a mix of extra virgin olive oil and butter, cut into bars once cool. The Whip N Mix Chef beats the eggs and sugar until pale and airy by hand, and the Silicone Rectangular Mould releases the cake without greasing.

In brief Olive Oil Cake is a baking recipe cooked in the Tupperware Silicone mould. It takes 70 minutes in total and serves 8 pieces.

Total time: 70 min
Prep: 15 min
Cook: 25 min
Rest: 30 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware Whip N Mix Chef

Ingredients

8pieces

2 large eggs
1/2 cup (100 g) granulated sugar
1 tsp grated lemon or orange zest
3/4 cup (95 g) all-purpose flour
1/2 tsp baking powder
3 1/2 tbsp (50 g) unsalted butter, melted
1/3 cup (80 ml) extra virgin olive oil
1 1/2 tbsp milk

Method

Heat the oven to 350 °F (180 °C).
Put the eggs, sugar and zest in the base of the Tupperware Whip N Mix Chef and turn the handle on gear I until the mixture is pale and creamy.
Mix the flour and baking powder in a small bowl. In another bowl, stir together the melted butter, olive oil and milk.
Add the dry and liquid mixtures to the eggs alternately, starting and finishing with flour, and mix until just combined.
Pour the batter into the Tupperware Silicone Rectangular Mould and level it. Bake for 20 to 25 minutes, until a toothpick pushed into the centre comes out clean.
Unmould and let cool completely, then cut into bars and decorate as you like.