Spanish Olive Oil Cake

Serves: 6 to 8 • Time: 1 hour

Fear not! While this olive oil cake may have many components and steps, the basic recipe actually a lot easier to make than you’d think. Jamie Bissonnette, curator of the Spain Box, serves the full dish at his restaurant, Toro, though the cake is also delicious on its own served with coffee or tea.

Olive Oil Cake
© Joseph Dandurand

Ingredients

Olive Oil Cake

  • 2¾ cups flour
  • 1¼ tsp. baking powder
  • ¾ tsp. baking soda
  • Pinch of salt
  • 2 cups sugar
  • 4 eggs
  • 1¼ cup whole milk
  • 1 cup extra-virgin olive oil
  • ¼ cup orange juice
  • ¼ cup Fernet Branca

Pistachio Purée

  • 2 cups pistachios, shelled
  • 3 Tbsp. sugar
  • Pinch of salt

Sherry Whipped Cream

  • 2 cups heavy cream
  • ¼ cup dry sherry, preferably manzanilla
  • ¼ cup sugar
  • Pinch of salt

Mixed Berries

  • 2 cups mixed berries, such as strawberries, blueberries, and raspberries
  • 1 oz. orgeat (almond syrup)
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. sherry vinegar
  • Black pepper
  • Thai basil, for garnish
  • Marcona almonds, chopped, for garnish

Directions

1. Preheat the oven to 350°F and line a sheet pan with parchment paper.

2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. In another mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and eggs. Beat on medium speed until light and fluffy, then add the milk and olive oil and continue to beat until fully incorporated. Beat in the orange juice and Fernet.

3. Using a wooden spoon, mix the dry ingredients into the wet ingredients until fully incorporated. Pour the batter into the prepared sheet pan and bake until golden and a knife inserted into the center of the cake comes out clean, about 12 minutes.

4. MAKE THE PISTACHIO PUREE: Combine the pistachios, sugar, salt, and 2 cups water in a sauce pan and simmer until the nuts become soft. Strain the pistachios and reserve the cooking liquid. Transfer the pistachios to a blender or food processor and purée until creamy. Add the cooking liquid 1 tablespoon at a time until you reach the desired consistency.

5. MAKE THE WHIPPED CREAM: Combine the heavy cream and sherry in a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks form. Add the sugar and salt and continue to whip until stiff.

6. PREPARE THE BERRIES: In a bowl, carefully toss the berries with the orgeat, olive oil, sherry, and pepper.

7. To serve, distribute the pistachio cream onto serving plates. Cut the cake into 1-inch cubes and arrange over the pistachio cream. Spoon the whipped cream onto the cake and garnish with Thai basil and marcona almonds.

[shopify embed_type=”collection” shop=”try-the-world.myshopify.com” product_handle=”magazine-olive-oil-cake”]

Jamie Bissonnette is the curator of the Spain Box. He is a 2014 James Beard Award winner, and the chef-owner of Coppa, an Italian wine bar in Boston, and the acclaimed tapas restaurant Toro in Boston and New York.

Jamie Bissonnette


Comments are closed.