This delicious cake with the olive oil and cinnamon aroma is perfect for a snack with a hot tea on a Winter afternoon! Your friends and your family will love it!!! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Olive oil
- Cinnamon powder
- Lemon zest
- Eggs
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Baking powder
- Powdered sugar
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE OLIVE OIL CINNAMON CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine or butter and dust with flour.
Step 2: Beat the sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the butter, olive oil and mix for 1 to 2 minutes until it’s nicely incorporated. Add the flour, cinnamon powder, baking powder and beat until a quite creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for 25 to 30 minutes.
Step 4: When the cake is cooked, remove from oven and unmold onto a plate.
TIPS FOR OLIVE OIL CINNAMON CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Olive oil cinnamon cake
This delicious cake with the olive oil and cinnamon aroma is perfect for a snack with a hot tea on a Winter afternoon! Your friends and your family will love it!!! Bon appetit!!!
5.00 from 2 reviews
- 75 ml (1/3 cup) olive oil
- 1/2 tablespoon cinnamon powder
- Zest of one lemon
- 3 medium eggs
- 125 grams (1/2 cup) softened unsalted butter
- 150 grams (2/3 cup) granulated sugar
- 175 grams (1 1/4 cups) all-purpose flour
- 1 teaspoon baking powder
- Powdered sugar for garnish
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine or butter and dust with flour.
- In an electric mixer, beat on medium speed the sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the butter, olive oil and mix for 1 to 2 minutes until it’s nicely incorporated. Add the flour, cinnamon powder, baking powder and beat until a quite creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
- When the cake is cooked, remove from oven and unmold onto a plate. Let cool completely and serve.
This is my all time recipe for all cakes I make except chocolate I just substitute some ingredients, thanks alot.