This olive oil cake, from America's Test Kitchen, has been all the rage on Instagram recently, so we decided to try it ourselves. We wanted to see if a recipe that calls for a stand mixer with a whisk attachment could be made with SideSwipe instead. And it could!! SideSwipe incorporated enough air into the heavy oil-based batter to make it tender and light, just as the recipe's developers intended.
As they suggested, we used a flavorful and fruity olive oil, which creates the base flavor for this cake. We added a little more lemon zest than the recipe called for because we had it on the microplane (and we love lemon). The crackly sugar topping adds a touch of sweetness and sophistication. We added to the lemon theme with ribbons of lemon peel. They were not to be eaten, but the look was adorable and the scent, heavenly.
We used ATK's favorite supermarket olive oil, California Olive Ranch Everyday Extra Virgin Olive Oil. It really was lovely and we recommend that you try it for this cake.
If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips.
Makes 8-10 servings. Serve alone, with fresh whipped cream, chocolate, nuts or fruit. The simple cake is quite versatile. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.
ingredients and equipment
Preliminaries: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in bowl.
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