Croatica Breakfast Cake - olive oil cake

Name: Croatica Breakfast Cake - olive oil cake
Total time: 2700 s
Yield: 8-12 servings
Cuisine: British
Ingredients: 1 1/2 cups plain flour; 1/2 cup almond flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 3 large eggs; 1 1/2 cups granulated sugar; 1 cup cold pressed extra virgin olive oil plus 2 tbsps; 1 1/4 cups whole milk; 3 tbsps citrus liqueur - Grand Marnier or Pampelle or Sweet Vermouth; 1 1/2 tbsps finely grated lemon zest; 2 tbsps fresh lemon juice; 1/2 tsp vanilla extract; 1/4 tsp almond extract (optional); 1 1/2 tbsps poppy seeds; For dusting:; 2 tbsps icing sugar; 1 tbsp citrus zest

Laura @FeelBetter

Milton Keynes, England

The olive oil cake in Stella Croatica near Klis fortress in Croatia is divine. This silky cake, flavoured with mildly nutty poppy seeds, is so light that it is what I would class as a ‘breakfast cake’. A sprinkling of fairy dust and a cup of macchiato is a perfect way to start the day.

The use of olive oil in baking in the Mediterranean became a baking tradition because olive oil was abundant and much cheaper than butter. Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla (2600–2240 BCE), which was located on the outskirts of the Syrian city of Aleppo. Dynastic Egyptians before 2000 BCE imported olive oil from Crete, Syria and Canaan and it was an important item of commerce and wealth. Remains of olive oil have been found in jugs over 4,000 years old in a tomb on the island of Naxos in the Aegean Sea.

Scholars believe the oil was made by olives being placed in woven mats and squeezed and the oil collected in vats. This process was known from the Bronze Age and used by the Egyptians. It continued to be used through the Hellenistic period.

The almond and citrus flavours blend harmoniously with the olive oil and create a light and fragrant taste which develops into a sweet and rounding flavour in the mouth. I recommend using cold pressed extra-virgin olive oil for this recipe as it contributes to the silky, rich texture. A large tot of citrus liqueur added before baking is the icing on the cake! #GoldenApron23

Laura @FeelBetter

Milton Keynes, England

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Ingredients

40-45 minutes

8-12 servings

1 1/2 cupsplain flour
1/2 cupalmond flour
1 tspbaking powder
1/4 tspbaking soda
1/2 tspsalt
3large eggs
1 1/2 cupsgranulated sugar
1 cupcold pressed extra virgin olive oil plus 2 tbsps
1 1/4 cupswhole milk
3 tbspscitrus liqueur - Grand Marnier or Pampelle or Sweet Vermouth
1 1/2 tbspsfinely grated lemon zest
2 tbspsfresh lemon juice
1/2 tspvanilla extract
1/4 tspalmond extract (optional)
1 1/2 tbspspoppy seeds
For dusting:
2 tbspsicing sugar
1 tbspcitrus zest

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Steps

40-45 minutes

1

Preheat the oven to 190°C (170°C fan). Lightly oil the sides of a 9-inch (23 cm) round cake tin and dust with flour then line the bottom with parchment paper and set aside.
2

In a medium bowl, combine the flour, almond flour (if you don’t have almond flour just replace it with plain flour), baking powder, baking soda and salt. Set aside.
3

Into a stand mixer bowl, add the eggs and beat until the eggs are paler in colour. Add the sugar and beat until the mixture is well combined, thicker and glossy. With the mixer on low, gradually drizzle in 1 cup of olive oil. Turn up to medium and add the milk, citrus liqueur, lemon zest, lemon juice, vanilla and almond extracts and continue beating until everything is well combined and smooth.
4

Fold in the dry ingredients and the poppy seeds. Pour the batter into the prepared cake tin and bake for 40 - 45 minutes until a toothpick in the centre comes out clean. Allow the cake to cool for ten minutes in the cake tin, then gently remove it. Poke holes in the cake and drizzle in the remaining 2 tablespoons of olive oil. Allow to cool completely on a rack. Finish by adding a dusting of icing sugar and lemon zest. (Do not store in the fridge).