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Walnut-Olive-Oil Cake

Walnut-Olive-Oil Cake

Martha Stewart Living, October 2005 http://www.marthastewart.com/332258/walnut-olive-oil-cake
4.117645
Rated
82.3529100(17)17
  • Yield Serves 8 to 10

Ingredients

    • Unsalted butter, for pan
    • 1 1/2 cups unbleached all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon coarse salt
    • 3 large eggs, room temperature
    • 3/4 cup plus 2 tablespoons granulated sugar
    • 1/3 cup extra-virgin olive oil
    • 1/3 cup Italian walnut liqueur, such as Nocello
    • 3/4 cup walnut halves, toasted and finely chopped
    • Confectioners' sugar, for dusting
    • Creme fraiche, for serving
    • Apple Compote (http://www.marthastewart.com/285639/apple-compote), for serving
    • Candied Walnuts (http://www.marthastewart.com/282051/candied-walnuts), for serving

Directions

  1. Preheat oven to 350 degrees. Generously butter a 9-inch round cake pan; set aside. Sift flour, baking powder, and salt in a medium bowl; set aside. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until light in color, about 2 minutes. Reduce speed to medium. Add granulated sugar; beat until mixture is pale and thick, about 4 minutes. Reduce speed to low; mix in oil and liqueur. Lightly fold in flour mixture in 3 batches using a rubber spatula. Fold in toasted walnuts. Spread batter into prepared pan.
  2. Bake cake until a cake tester inserted in center comes out clean, 20 minutes. Let cool in pan on a wire rack 10 minutes. Turn out cake onto rack to cool completely. Dust with confectioners' sugar. Serve with creme fraiche, apple compote, and candied walnuts.

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