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Classic Olive Oil Cake


A staple in most Mediterranean kitchens, this light and barely sweet cake is perfect for an afternoon snack or late morning tea. A final brush of foodies Olive Oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.




3 large eggs

¾ cup sugar

½ cup foodies Extra Virgin Olive Oil

½ cup milk

½ teaspoon vanilla extract

¼ teaspoon almond extract

1½ cups flour

1½ teaspoons baking powder

½ teaspoon salt



Preheat oven to 180°C. Grease and line 20 cm round cake tin.

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a wire rack. Brush with foodies Olive Oil just before serving. Store at room temperature.


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