Olive Oil Cake

Written by: Kerby Hukom



Time to read 0 min

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East


  • 3 eggs
  • 1 1/4 cup of Hojiblanca extra virgin olive oil
  • 1 cup 2% milk
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt

For the glaze:

  • 1/3 cup White Balsamic Vinegar
  • 1 cup powdered sugar
  • Sliced peaches for garnish



Preheat oven to 350°. Grease a 9-inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil and milk until well combined. In a second large bowl, whisk together the dry ingredients: sugar through salt until combined. Add the dry ingredients to the wet and whisk until just combined. Pour into greased cake pan and bake for 1 hour until the top is golden and a toothpick inserted into the center comes out clean. Let cool on a wire rack. Run a knife around the edge of the pan and invert to remove cake.

To make the glaze & serve: In a liquid measuring cup, whisk together Peach White Balsamic Vinegar with powdered sugar until smooth and syrupy. Drizzle in thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.