Well if the answer is no, it’s like. This lightly sweet, tender, uniquely flavored cake and seriously, you will LOVE it. I mean especially if you like the taste of olive oil.
I am personally obsessed with olive oil. It’s one of my favorite things ever when you go to a restaurant and get free bread with olive oil. Don’t lie to me, you love it too. I understand. I have a whole collection of different flavors on my counter right now- side note- have you guys ever been to one of those olive oil shops? It’s amazing.
This is my first time making olive oil cake, and now I think it’ll be a go-to for me!
Anyways, olive oil cake is also super easy to make, and you can flavor it with whatever you want. Some of the most popular things I’ve seen included lemon, orange, almond, ricotta, or even just plain. Since it’s not very sweet, it’s easy to add in whatever you feel like, or whatever you have.
This time I’ve chosen to go with blueberry almond for this version. The blueberries play off of the fruitiness of the olive oil, and sliced almonds add beautiful texture throughout. The top of the cake is crunchy and sweet with the addition of coarse sugar on top before baking.
This is an easy, classy dessert you guys. It’s impressive, and all your friends will think you are sophisticated as heck! Hope you guys enjoy this one!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you're baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!