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Olive Oil Cake
Olive Oil Cake

When seeking a dessert to go with the bumper crop of summer berries, look no further than Sarah Rich’s olive-oil-rich cake. The co-chef at San Francisco’s insanely popular Rich Table uses olive oil to add a modern finish to an otherwise rustic dessert. At the restaurant, Rich caramelizes individual slices on the stovetop, but we love this cake equally well served straight from the pan with a berry compote spooned over the top. We also love it for breakfast, but that’s another story...

Makes one 9-inch cake

¾ cup all-purpose flour

½ cup plus 2½ tablespoons almond flour

½ cup cake flour

2 tablespoons baking powder

¾ cup sugar

4 eggs

Zest of 1 lemon

½ teaspoon Kosher salt

½ cup plus 1 tablespoon milk

¾ cup extra-virgin olive oil

1. Preheat the oven to 350˚. Coat a 9-inch round cake pan with nonstick cooking spray and line the bottom of the pan with a round of parchment paper. Set aside.

2. In a medium bowl, sift the all-purpose flour with the almond flour, cake flour and baking powder. Whisk until just combined, then set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar with the eggs and mix on medium speed until light and fluffy. Add the lemon zest and salt; mix until just combined. With the motor running, slowly drizzle in the milk and mix until just combined.

4. Add the flour mixture to the egg mixture in three stages. With the motor running, slowly pour in the olive oil and mix until just combined. Transfer the batter to the prepared cake pan and bake for 25 to 30 minutes or until the cake springs back when touched.

5. Let the cake cool slightly before removing it from the pan. Slice the cake into wedges and serve warm or at room temperature with the desired accompaniments.

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