Enjoy this classic cake with your tea. Simply do not forget to brush the cake (when it has cooled down) with Castaway Greek Extra Virgin Olive Oil before serving the cake.
Olive Oil and Clove Cake
Required cake tin size: 1 x 20cm, round or square.
4 large eggs
160 grams granulated sugar or ground brown sugar
20 grams milk
100 grams Castaway Greek Extra Virgin Olive Oil
160 grams flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon creme tartar
¼ teaspoon ground cloves (this spice has a strong taste, make sure to measure this carefully)
Some olive oil and some flour to coat the cake form OR you may use parchment paper to line the cake form
Preheat oven to 170°C.
Prepare the cake tin – brush with some oil and dust some flour OR line it using parchment paper.
Mix the flour with the baking powder and baking soda. Set aside.
In a medium bowl, beat the sugar and the olive oil, you should notice the mixture thickening.
Separate the egg yolks from the egg whites. Add the egg yolks into the sugar/olive oil mixture. Beat well.
Add the creme tartar to the egg whites and whisk until they thicken and form a peak.
Add the flour (mixed with baking powder and the baking soda), into the sugar/olive oil/egg yolks mixture (in 3 parts) making sure no lumpy bits when mixing them together.
Fold in the egg whites (in 3 parts).
Add in the ground cloves into the mixture, blend them well.
Pour the mixture into the tin and tap the tin a couple of times. By doing so, the cake does not crack in the middle.
Bake for approximately 35 minutes.
Note: if you see the top of the cake has browned evenly, best to check in case it has baked quicker, by inserting a tooth pick in the middle of the cake. If the tooth pick comes out clean, the cake is ready.
Take the cake out of the tin and let it cool.
Brush with some Castaway Greek Extra Virgin Olive Oil before serving.
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