Basil Olive Oil Cake (Lactose-Free)
This basil olive oil cake contains no butter but is still deliciously creamy. The hint of basil gives this cake a unique taste, which is not overpowering and combines very well with olive oil. The hint of lemon makes the cake wonderfully fresh. This cake is surprising and super delicious!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Pound cake tin 15 cm (6 inch)
- Hand Mixer
Ingredients
Basil Olive Oil (Optional)
- 10 twigs basil
- ¾ cup olive oil extra vierge
Basil Olive Oil Cake
- 5 egg yolks
- ⅛ teaspoon salt
- ¼ cups sugar
- ¾ cups olive oil basil flavor
- 2 tablespoons lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 4 egg whites
- ½ cup sugar
Ingredients you need per step are listed below the step in Italic
Instructions
Basil Olive Oil (optional)
- Heat the olive oil in a saucepan until hot. Turn off the heat. Stir in the basil leaves and let it season for 10 minutes. Strain and let cool to room temperature.10 twigs basil, ¾ cup olive oil
Basil Olive Oil Cake
- Preheat the oven to 350 °F (180 °C).
- Oil in a cake tin and line the bottom with parchment paper.
- Mix the egg yolks with the salt and sugar in the first bowl until fluffy and pale yellow in about 3 minutes.5 egg yolks, ¼ cups sugar, ⅛ teaspoon salt
- Add the basil olive oil, and lemon juice and whisk well.¾ cups olive oil, 2 tablespoons lemon juice
- Place a sieve over the bowl and sift the flour and baking powder in the bowl. Fold the flour mixture carefully into the egg so that it stays airy.1½ cups all-purpose flour, 1 teaspoon baking powder
- You beat the egg whites until almost stiff in a second clean bowl. While mixing, add the sugar spoon by spoon until the egg white is completely stiffened.4 egg whites, ½ cup sugar
- Spoon ⅓ of the egg whites into the bowl with the egg yolk mixture and stir it gently but thoroughly through the batter.
- Then add the remaining egg whites to the bowl and gently mix through the batter and mix until the egg whites are just incorporated.
- Pour the batter into the cake tin and put it in the oven.
- Bake for 40 minutes.
- Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the tin and place it on a rack and let it cool further.
NOTES
1. Eggs - You separate the eggs into egg yolk and white. Ensure that no egg yolk drops into the bowl with egg whites. Egg yolk is fat and ensures that the egg white can no longer be beaten stiff. When beating the egg whites, it is also necessary that the mixing hooks and bowl are well cleaned with hot water and washing-up liquid.
2. - Oven Temperature
Preferably, use a conventional oven. When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is enough.
Bake the cake in the bottom third or center of your oven. The cake is more likely to burn if you bake it at the top of the oven.
3. - Doneness
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter).
And if you're new to your oven, check the cake for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the top of the cake still moves, it's not done.
- Press the center of a cake with your finger. If the print springs back immediately, the cake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a basil olive oil cake. If it comes out clean and dry, the cake is done.
- Room Temperature - Wrap the cake in plastic or store it in an airtight container. This way, it stays good for up to three days.
- Freezer - you can also freeze the cake. Wrap in aluminum foil first and put everything in a bag or airtight box. This way, you can keep the basil olive oil cake for up to two months.
Nutrition
Calories: 387kcal | Carbohydrates: 38g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 162IU | Vitamin C: 1mg | Iron: 2mg
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