totally agree w/you tim on being a regular!!!
& since i enjoy baking olive oil cakes & am in nyc…
i thank you for this great cake recipe by sandra holl.
great tip…rubbing the zest into sugar to release oils…
love the methods…printing out to bake this week.
Jodi, get yourself a scale! It is so so so superior for baking. If I could only bake by weight, I totally would. Also, the rest of the world is full of wonderful recipes that are all in grams, we don’t want to miss out. ; )
This is getting dumped directly into Yummy Soup and bookmarked as the next thing I’m making (after the marbled bundt cake from Baked – I’ve already got the ingredients measured out to stir it up tonight – yum!).
Yum! My best friend in Chicago is obsessed with this bakery and so I’ve heard more than my fair share about it…but now I get to try something out from there! Thanks :) I’m looking forward to actually going to the bakery next month when I’m back in town.
Sorry Tim, but I agree with Jodi on the mix of metric with English measurements. Metric actually makes more sensefor baking, but should be grams for dry ingredients and ml for wet ones. Nevertheless, the cake sounds sublime and I will muddle through.
Congratulations on 2 years of marvelous recipies and thoughtful commentary on food. Love the recipies you choose.
Sandy, I used an extra virgin olive oil. Make sure it is something you like the taste of and you might want to pick one that is milder and buttery. The olive oil you pick will definitely affect the flavor of the cake.
Marne, no need to be sorry, we don’t always have to agree. The gram measurement of the liquid ingredients really should not cause you much trouble. Good luck!
I have tried to go there many times and keep ending up around the bakery on Mondays when they are closed! This has inspired me to make a special trip. Perhaps I can connive you into a little coffee break soon.
Just wanted to chime in to say that baking by weight is so much easier, faster, and neater. I admit to having wondered why Lottie & Doof doesn’t include weight measurements in recipes. If you weigh your ingredients, you don’t have to fiddle w/measuring cups; just dump the ingredients into the bowl. Mostly, I use the chart in the back of Rose Levy Beranbaum’s Xmas cookie book because she has weights for sifted, lightly spooned, and unsifted flour. (FYI, though, everybody else has decided that one cup unsifted all-purpose flour weighs 5 ounces.) As long as you know that and that one cup sugar weighs 7 ounces, you are more than half way there.
BTW, this olive oil cake looks divine & I say that as someone who usually ignores recipes that don’t call for BUTTER BUTTER BUTTER!
I made this today, using fresh blueberries, a little orange zest, and a spash of Grand Marnier. It was delicious! The texture is amazing – slightly crispy on the top and super moist inside. Thank you for posting this recipe! These are the measurements I used for those who don’t bake by weight:
1 cup granulated sugar
7 tbs melted unsalted butter
.8 cup (14 tbs) extra virgin olive oil
[2 tbs grande marnier]
2.25 cups all-purpose flour
Hi Sandy, I honestly have no idea. This isn’t something I would ever do. Replacing granulated sugar with honey will have pretty serious implications on the baked good. It will not taste at all the same. Maybe try googling around to find some good recipes designed to be made with honey?
I was thinking on doing this just to have a new “honey cake” for the jewish hollidays and surprise guests with something completely different, and this lemon and olive oil cake sounded perfect to me for this purpose. I’ll try playing with the amount of honey and leave some sugar. Hope it will come out fine. Thanks
A few years ago, my husband traveled to Chicago for a business trip. It was his first visit to that city, and in the few short days he was there, he fell in love with it. Every once in a while, he still reminds me that one of these days, we need to visit Chicago together, as he’s convinced I’ll love it, too. Your description of Floriole Bakery gives me one more reason to plan that trip! xo
I definitely need to head there – I’m sure it’s even better than the treats they have at the market :). I too have my “neighborhood” bakery – “Bake” in Bucktown. I try not to go all the time but I certainly get more of my fair share. Plus, the cake my hubs got there for my birthday was to die for! congrats to 2 years!
Made this cake for friends for lunch this weekend, it turned out perfectly! Delicious, moist and light, easily best cake I have made in years. I think I made it in a too small cake tin however, had to cook it for a lot longer than you stated, but checked it ever so carefully every 5 minutes after the allotted time and managed to avoid it sinking before it was done. Thanks for posting it!!!
I made this the other day for a potluck, and it was a hit. It’s truly a gorgeous cake with a lovely texture. It’s not too sweet at all, and the edges are almost under-sweet (though not quite) where the pan has browned them, and it feels somehow virtuous as well as being delicious. I used blue plums from my friend’s backyard tree, and though I worried when I added the fruit that there would be too much of it (compared with Tim’s photos), it was just right when baked and served. The recipe has already been requested and forwarded, and I’ll definitely be making this again.
Hi, Tim – I just found your site and want to tell you how truly wondeful it is. As a fellow foodie, who has found an obsession with cooking as of late, I am truly impressed with your photo and contents.
Question – You mention lighting to be the most important aspect of your photos. Do you have a lamp specifically for your photos? Sounds rather silly, but it gets so dark by the time I’m done making dinner and struggle to snap decent photos. In fact, my photos are quite terrible.
Hi Tim – I’m headed to Chicago in the end of January, and I will definitely be making a stop at Floriole. I have a friend who is allergic to dairy. Do you think that I could replace the butter in this cake with coconut oil? Thanks for your help and happy new year!
I honestly have no idea. I haven’t experimented at all with dairy substitutes. Perhaps someone else will have a suggestion? Have a good trip to Chicago! Not sure when you were last here, but lots of great new restaurants in the last year–make sure David/Lee take you to some of them. Happy New Year!
i just took this out of the oven. smells heavenly and can hardly wait for it to cool. i didn’t have any fruit to add so it’s just the plain cake. still think i can choke it down though! next time i’d like to use a meyer lemon infused olive oil to give it even more of a lemony kick! thanks for sharing this recipe with us. happy new year tim!
I made this for a friend’s birthday last week, but added toasted and chopped walnuts rather than extra fruit. It was amazing. The olive oil left a delicate legacy, perfectly balanced with the lemon; even after a hearty dinner the cake tasted light and uplifting. And I beat the egg mixture by hand! So it can be done, people. Really great recipe, thank you!
Just have this in the oven as I write. My oven is a little wonky as it’s taking a lot longer than 40 minutes – had to cover it with foil to to avoid it browning too much. I also have to confess (and I have a feeling I may have screwed up) but I had to use – gasp – frozen raspberries as we do not have fresh at the best of times in an Australian summer, let alone winter. Yes, it’s cold and rainy here, folks…wish me luck!
Hi Tim – Wow. It worked REALLY well. I think I’ve just discovered my new ‘go-to’ cake. The variations seem endless. Would consider adding some polenta to the batter next time to give it a bit of ‘grit’. I couldn’t get over how light it was. I used an olive oil that my husband was involved with pressing here in Western Australia. Added a great flavour. And while the thought of fresh raspberries is great, to be honest, when we do get them here, they are SO expensive that I would just flat out gobble them up rather than ‘waste’ them in a cake. The frozen seemed to work just fine. Added a lovely tang and I’m pleased to report that it looked exactly like yours. Thanks for the encouragement. I made some major friends at our staff afternoon tea yesterday! All the best!
By the way. I’m with you on the whole ‘measuring by weight’, thing. It’s so easy. And I love it because a US cup and an Aussie cup are slightly different (ours usually have beer in them – haha…nothing like a cultural stereotype to keep things moving…) and I have to dig out the appropriate measures depending of the provenance of the recipe. With weights – it just takes a flick of a switch of my scales to move from ounces to grams. And we WILL convert you all to Metric eventually. I hear Canada is planning an aggressive campaign soon. As soon as you guys sort out the ‘debt ceiling’ issue. Although we think Metric might actually be a tougher sell. Until then – convertible scales!!!
I just found your blog and am really enjoying it. I used to live a couple of blocks from Floriole when it first opened and went their every day. I moved a couple of years ago to a different neighborhood but still drive over there before work at least a couple of times during the week for breakfast and drag my partner their one day on the weekend because it’s my most favorite place to go–there’s not one thing I have disliked on their menu–ever. But I’ve never tried this cake so I think I may have to. My new favorite is the Gateau Basque! Looking forward to reading your blog!