Using olive oil instead of butter in cake recipes adds a distinct flavor that enhances the overall taste. Olive oil brings a fruity, slightly peppery note, which can elevate a simple cake into a gourmet experience. Additionally, olive oil contributes to a moist crumb, making the cake enjoyable even days after baking.

Olive oil is known for its health benefits, including being rich in monounsaturated fats and antioxidants. This makes olive oil cake a more health-conscious choice compared to traditional butter-based cakes.

To make Lidia's olive oil cake, you'll need the following ingredients:

4 egg whites
1 cup granulated sugar (divided)
Zest of 1 lemon
Zest of 1 orange
3 whole eggs
1 cup high-quality olive oil
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8 or 9-inch round cake pan by brushing it with olive oil and dusting it with flour. Place a circle of parchment paper in the bottom for easy removal.

Prepare the Dry Ingredients: Sift together the flour, baking soda, and salt onto a sheet of parchment paper. Set aside.

Whisk the Egg Whites: In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until foamy. Gradually add ¼ cup of sugar and continue to beat on high until firm peaks form, which should take about 2 minutes.

Mix the Wet Ingredients: In a separate clean bowl, combine the whole eggs, the remaining ¾ cup of sugar, lemon zest, orange zest, and vanilla extract. Whisk on high until the mixture is foamy, which will take about 1 minute.

Combine Ingredients: On low speed, add half of the flour mixture to the wet ingredients, followed by the olive oil. Finish by adding the remaining flour mixture. Gently fold in about a third of the whipped egg whites to lighten the batter, then fold in the remaining egg whites carefully.

Bake the Cake: Pour the batter into the prepared cake pan and sprinkle the top with sugar. Bake in the preheated oven for 30 to 40 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before unmolding it onto a cooling rack to cool completely.

Choose Quality Olive Oil: The flavor of your cake will heavily depend on the quality of the olive oil you use. Opt for extra virgin olive oil for the best taste.

Experiment with Flavors: Feel free to add different citrus zests or spices to customize the flavor of your cake. Almond extract or a touch of cinnamon can provide a unique twist.

Serve with Toppings: This cake pairs wonderfully with poached fruits, whipped cream, or a simple dusting of powdered sugar.

While you can substitute olive oil with other oils, such as canola or vegetable oil, you will lose the unique flavor that olive oil provides. For the best results, stick to olive oil.

Store your olive oil cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week.

Lidia's olive oil cake is a simple yet elegant dessert that showcases the versatility of olive oil in baking. With its moist texture and rich flavor, it is sure to impress your family and friends. Whether you enjoy it plain or dressed up with fruit and cream, this cake is a delightful addition to any dessert table. So why not give it a try and enjoy a slice of this delicious treat today?