Olive oil & muscat cake
This elegant cake combines the unique flavors of extra virgin olive oil and orange muscat with bright citrus zest. It features a light, airy texture achieved by incorporating whisked eggs and separately folded egg whites. The result is a sophisticated dessert, perfect dusted with icing sugar and served with peaches and cream.
Equipment
- 1 Springform or round cake tin (20-22cm) Butter and flour for prep
- 2 Large Mixing Bowls One for batter, one for egg whites
- 1 Electric stand mixer or hand whisk Essential for aerating eggs and egg whites
- 1 Sieve For sifting flour and icing sugar
- 1 Microplane or Fine Grater For zesting lemon and orange
Ingredients
Main
- butter for the tin
- 225 g plain flour sifted, plus extra for the tin
- 5 eggs plus 2 extra egg whites
- 225 g caster sugar
- 125 ml extra virgin olive oil
- 125 ml orange muscat or other syrupy dessert wine
- 1 lemon finely zested
- 1 orange finely zested
- icing sugar for dusting
- sliced peaches and whipped cream to serve (optional)
Instructions
- Preheat oven to 160°C (325°F/Gas Mark 3). Grease and flour a 20-22cm springform or round cake tin.
- Sift the plain flour into a bowl and set aside.
- In a large mixing bowl, whisk the 5 eggs and caster sugar together using an electric mixer until very pale, thick, and almost doubled in volume (this can take 5-7 minutes).
- Slowly drizzle in the extra virgin olive oil, orange muscat, lemon zest, and orange zest into the egg mixture, folding gently until just combined.
- Gradually fold in the sifted flour in two additions until just incorporated, being careful not to overmix.
- In a separate clean bowl, whisk the 2 extra egg whites to stiff peaks.
- Gently fold a third of the whisked egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites in two stages until no streaks remain, preserving as much air as possible.
- Pour the batter into the prepared cake tin and gently level the top.
- Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown.
- Let the cake cool in the tin for 10-15 minutes before inverting onto a wire rack to cool completely. Dust with icing sugar before serving, optionally with sliced peaches and whipped cream.
Notes
For an exceptionally light crumb, ensure the eggs and sugar are whisked until very pale and significantly increased in volume before incorporating other liquids. The separate addition of whisked egg whites is crucial; fold them in gently in two stages to retain as much air as possible, which prevents the cake from becoming dense. Use a high-quality extra virgin olive oil and orange muscat for optimal flavor; their aromatic profiles are central to this cake. Avoid overmixing the batter once the flour is added to prevent gluten development, leading to a tough cake. A light dusting of icing sugar and fresh peaches with whipped cream elevate the presentation and complement the cake's unique notes beautifully.