EVOO Birthday Cake

  • Preparation: 20min
  • Cooking Time: 45 min
  • Serves: 12

INGREDIENTS

Dry Ingredients

– 320g All Purpose Flour

– 170g Almond Meal

– 16g (4 teaspoons) Baking Powder

– 8g  (2 teaspoons) Sea Salt Flakes

 

– 425g Raw Sugar

 

Wet Ingredients

– 180ml Frantoio Extra Virgin Olive Oil

– 3 x (70g) Eggs

– 2 tablespoon Vanilla Extract

– 2 teaspoon Rose Water

– 450 ml (2 cups) Milk

METHOD

Step 1. Preheat oven to 180°C. Line the base of 3 x 20cm round pans with Baking Paper . Grease the sides.

 

 

Step 2. Place the dry ingredients in a mixing bowl. Use a whisk to blend the Flour, Almond Meal, Baking Powder and salt together. Set aside

 

 

Step 3. In a stand mixer, combine Raw Sugar and Eggs. Mix on low speed to roughly incorporate, increase speed to medium. Beat until light and fluffy. Add in the EVOO in a slow stream. Followed by Vanilla Extract and rose water. Reduce speed to low and sprinkle in about 1/3 of the flour mixture, then drizzle in 1/3 of the Milk. Repeat with remaining Flour and Milk, working in thirds as before.  Stop to scrape the bowl if needed

 

Step 4. Pour the mixture into the three prepared pans (use a scale to divide the mixture evenly)

 

Step 5. Bake the cakes for 35-45 minutes or when tested with a skewer, it comes out clean. Cool on a wire rack.

 

 

Step 6. Once the cakes are completely cooled (1-2 hours) . Loosen the edges with a knife and invert onto a wire rack, peel off the Baking Paper, and return cakes right-side-up . Prepare your frosting of choice.

 

 

Note: You will need two quantity of this recipe to cover the triple layer cake.

 

Dark Chocolate Ganache

Ingredients

170g Dark Chocolate (70%)

180ml Double Cream

 

Method

Step A. Break Dark Chocolate into a heat resistant mixing bowl.

Step B. Bring Cream to simmer boil in a sauce pan.

Step C. Pour Cream over Chocolate. Stir the mixture until the Chocolate has melted and the mixture smooth. Cool.

Step D. Spread the Ganache onto the cake in even layer.