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Vanilla Bean Olive Oil Cake

Discover the Delightful Vanilla Bean Olive Oil Cake

A Bake of Sheer Delight: Vanilla Bean Olive Oil Cake

Introducing the Vanilla Bean Olive Oil Cake, a delightful twist to your baking repertoire. This unique creation combines the aromatic essence of vanilla beans with the healthful richness of olive oil, offering a moist, flavorful dessert that's perfectly balanced in sweetness. Ideal for enthusiasts seeking something uniquely sophisticated in their baked goods.

Why This Cake Stands Out

Unlike traditional cakes, this recipe offers a gourmet experience that stands out for its use of high-quality olive oil and vanilla beans. Its texture is exceptionally moist, and the olive oil imbues it with a subtle, fruity flavor that complements the vanilla's floral notes. Each bite takes you on a sensorial journey, making it a perfect centerpiece for gatherings or a luxurious treat alongside your afternoon tea.

The Versatile Appeal

One of the highlights of this cake is its versatility. It pairs beautifully with a variety of toppings, from a simple dusting of powdered sugar to rich fruit compotes or even a dollop of lightly whipped cream. This cake adapts to any occasion, be it a casual brunch or an elegant dinner party. Embrace the art of baking with this exquisite Vanilla Bean Olive Oil Cake, and delight your senses with its enchanting flavors.

Ingredients

  • 1 cup high-quality extra virgin olive oil
  • 1 cup white sugar
  • 3 large eggs
  • Seeds from 1 vanilla bean
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk

Мethod of preparation

Begin by preheating your oven to 350°F (175°C) and grease a 9-inch cake pan. In a large mixing bowl, whisk together the olive oil and sugar until well combined. Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla bean seeds. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the olive oil mixture alternately with the milk, starting and ending with the dry ingredients, until just combined. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is, or enhance with your choice of toppings.

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