olive oil cake.

note: this recipe is adapted from joanne chang’s olive oil cake with fresh grapes recipe from her book, pastry love.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat oven to 325F

Step 2

whisk greek yogurt, olive oil, sugar, egg, egg yolk, lemon zest, lemon juice, & almond extract together until well combined

Step 3

in a separate bowl, whisk together all-purpose flour, almond flour, baking powder, & kosher salt

Step 4

add dry ingredients into the wet ingredients, and gently fold with spatula to combine. do not overmix

Step 5

pour cake batter into greased & lined cake pan. bake in oven for about 40-50 minutes until golden brown. insert skewer or toothpick into the center, if it comes out clean, it is done

Step 6

let cake cool in the pan on a wire rack. when cool, take cake out by carefully inverting on a flat plate. remove the parchment paper

Step 7

dust powdered sugar over cake with a mesh sieve

Step 8

serve with sour cream + ground black pepper & your jam of choice (i used sqirl’s santa rosa plum fruit spread) enjoy!

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