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This smooth, fluffy olive oil cake comes in combination in not up to an hour, get started to end, making it a great possibility for a last-minute dessert. It places the daring taste and nuanced aroma of olive oil entrance and heart, so select a logo you truly love. Try pairing it with recent culmination and a scattering of evenly toasted nuts (pistachio or pine nuts paintings particularly neatly), or a dollop of softly whipped cream
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Here after kylie’s insta stories
I saw Kylie Jenner eating this and I had to figure out how to make it💯🥂🙌🏾🥰💋🤟🏽 thank u so much 💋🥰🙌🏾🙏🏽🥂🌹👌
I’m here from Kylie lmao
I just want to know how this became a thing
https://youtu.be/bq2pWpZ5Lc4
For those how are greek
Here from Kylie’s olive oil cake inspo ( IG: littlehouseconfections ) has anyone tried their cake specifically? Also do ‘olive oil cake recipes’ need to be drizzled with any sort of syrup when eating? I feel like this isn’t a dessert to satisfy a sweet tooth.
Where are the amounts for the ingredients
Made this and it was super yummy although I wish u listed the exact measurements and how u were doing certain stuff????? And how long to bake ????? The cake was mad delicious tho so thanks but the worst explainer ever lol.
I just did this amazing cake, it’s delicious fluffy and crispy on top. Super easy, I didn’t have buttermilk and I used lemon juice and milk instead. And no orange water syrup. 👍🏻👍🏻👍🏻
I love you with all my everything
Lol everyone saying they saw it from kylie but my neighbor gave me a slice of this olive oil cake and I fell in love
Im here from finneas and Claudia‘s podcast lmfaoooo
Ingredients
5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest
5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water
5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts
Have you try whipping the olive oil then folding it in with the flour so the cake isn’t so dense
I would have love the measurement for this cake
good to see the ingregens
You might want to give measurements
What about measurements?????
Stella is gifted — baker and presenter. I really want to know what regular, non-dessert food she makes and eats.
Stella, you're a gorgeous person. And if anyone ever tells you any different, you can send them to me and I'll set them straight.
Hi! Do you think coconut sugar would work? Or cane sugar? Thanks!
No measurements?
Why show us how to make a cake with no measurements and no oven temp? 👎
What kind of cake paper is that and where can I buy it and how much olive you use?
Where is the recipe? Need messurements… 🤨