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Olive Oil Cake 4 Ways with Olive Oils from Spain

Finish your meal with a delicious Olive Oil Cake prepared with Olive Oil from Spain. You have 4 ways to prepare it!



1 cup Extra Virgin Olive Oil From Spain — Arbequina, plus extra for greasing pan

2¼ cups whole wheat pastry flour

1½ teaspoons baking powder

¾ teaspoon salt

¾ cup light brown sugar

¾ cup skim milk, at room temperature

3 eggs, at room temperature


1. Preheat the oven to 350ºF. Grease a 9-inch-round (or loaf) cake pan with olive oil.

2. Whisk the dry ingredients in a large bowl. Set aside.

3. In a food processor, combine milk and eggs with a few short pulses. With the processor

running, slowly pour in EVOO from Spain — Arbequina.

4. Pour the wet ingredients into the dry, gently mixing until combined.

5. Pour the batter into the pan, spreading evenly and smoothing the top.

6. Bake for about 45 minutes or until the top is domed, golden brown, and a skewer

inserted into the center comes out clean. The cake can be eaten warm or cool from the

pan — or cooled, wrapped tightly in plastic, and kept for 2 days.


Chocolate Almond:

1 teaspoon almond extract

½ teaspoon vanilla extract

¾ cup chopped 60% cacao

⅓ cup sliced almonds

Carrot Raisin:

½ teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon nutmeg

½ cup shredded carrot

½ cup raisins


2 very ripe bananas, mashed

1 teaspoon vanilla

Cranberry Walnut:

½ cup chopped walnuts

¾ cup dried cranberries

Here's a video showing you how to make it:

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