Thanks to our friends over at UC Davis Olive Center we were inspired to adapt their recipe and it was SO GOOD!
"A new UC Davis study has found that EVOO could replace butter in a variety of food preparations while maintaining flavor intensity and diversifying the flavor profile. Led by Dr. Jean-Xavier Guinard, the study was conducted in cooperation with The Culinary Institute of America in Napa Valley and Villa Campestri Olive Oil Resort in Tuscany."
Italian Tea Cake
We love baking with our olive oil because not only is it healthier for you than butter, but it adds such a diverse flavor to any recipe!
2 cups All-purpose flour
1 cup Sugar
4 large Eggs
2/3 cups La Panza Estate Blend extra virgin olive oil
2 oz Milk
4 tsp Baking Powder
a pinch of salt
zest of lemon (or orange)
Preheat oven to 340 degrees Farhenheit
In a large mixing bowl, beat together eggs, sugar and salt. Mix well
Add the lemon zest and olive oil to bowl, mix well.
When olive oil is absorbed, mix in the milk
Whisk flour and baking powder in a separate bowl
Add the flour mixture to the wet ingredient mix, and mix well.
Grease and flour your preferred cake pan ( We like to use the standard loaf pan)
Pour in batter, using a spatula to get all you can out of the bowl.
Place pan into oven and bake for 35-40 min until loaf has risen and golden. Make sure to test with a toothpick or skewer to ensure it comes out clean.
Remove pan from oven and let cool before attempting to remove.