• 37 Ratings

A walnut-flecked olive oil cake, served with Apple Compote, Candied Walnuts, and creme fraiche, makes a satisfying coda to dinner.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


37 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1