Olive Oil Cake

If you have not tried this cake, I highly recommend that you do. It is so flavorful and moist. No need for heavy frosting. Just serve it with a little powdered sugar on top and you are good to go.

Let us start with a brief history of olive oil. Most of history shows that olives were originally found on the mediterranean coast, as far back as the Bronze age. However, olive oil was not originally created to be used in cooking. It was used in lanterns. It does not say when it was first used for cooking or baking. The trade of olive oil goes back as far as 1700 B.C. and there is an olive oil processing facility dating back to 600 B.C. in Turkey.

The original cakes that were made were more bread like that what we think of when we think of cakes now. The fist cakes were made in the medieval times. The first modern cake was created in Europe in the 17th century. As to when oils were used in cakes, it does not say(or I could not find). I do know that the use of oils, of any kind, instead of butter, creates a much moister cake. And unlike cakes made with butter, when oil is used the cake does not dry out as quickly and holds longer.

get all of your ingredients out

combine the flour, sugar, salt, baking powder, and baking soda

combine the eggs, oil, milk, orange juice, orange zest, and gran mariner

combine wet and dry ingredients and mix well

pour into cake pan or springform pan with at least a 2″ high side

bake for about an hour, remove from oven and cool