I adapted this recipe from Tenuta di Capezzana, the Tuscan winery and olive oil producer, and it uses more extra virgin olive oil than other olive oil cake recipe.
Here’s what you need….
1 1/2 cups sugar
1 1/2 cups extra-virgin olive oil
1 1/2 cups milk
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon sea salt
2 tablespoons fennel pollen
Preheat the oven to 350 F. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled
Blend the eggs and sugar together In a large bowl, then stir in the olive oil and milk. In another bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended.
Do not over mix. Pour the batter into the prepared pan on top of the parchment paper.
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip...hopefully it will come out in one piece). Remove the parchment paper, slice, and eat