Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Croatica Breakfast Cake - olive oil cake

Croatica Breakfast Cake - olive oil cake

Name: How to cook Croatica Breakfast Cake - olive oil cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-12 servings
Cuisine: Us

Introduce

Chef :

Laura

Croatica Breakfast Cake - olive oil cake

The olive oil cake in Stella Croatica near Klis fortress in Croatia is divine. This silky cake, flavoured with mildly nutty poppy seeds, is so light that it is what I would class as a ‘breakfast cake’. A sprinkling of fairy dust and a cup of macchiato is a perfect way to start the day.

Ingredient

Food ration :

8-12 servings

Cooking time :

40-45 minutes

1 1/2 cups

plain flour

1/2 cup

almond flour

1 tsp

baking powder

1/4 tsp

baking soda

1/2 tsp

salt

large eggs

1 1/2 cups

granulated sugar

1 cup

cold pressed extra virgin olive oil plus 2 tbsps

1 1/4 cups

whole milk

3 tbsps

citrus liqueur - Grand Marnier or Pampelle or Sweet Vermouth

1 1/2 tbsps

finely grated lemon zest

2 tbsps

fresh lemon juice

1/2 tsp

vanilla extract

1/4 tsp

almond extract (optional)

1 1/2 tbsps

poppy seeds

2 tbsps

icing sugar

1 tbsp

citrus zest

Cooking instructions

* Step 1

Preheat the oven to 190°C (170°C fan). Lightly oil the sides of a 9-inch (23 cm) round cake tin and dust with flour then line the bottom with parchment paper and set aside.

* Step 2

In a medium bowl, combine the flour, almond flour (if you don’t have almond flour just replace it with plain flour), baking powder, baking soda and salt. Set aside.

* Step 3

Into a stand mixer bowl, add the eggs and beat until the eggs are paler in colour. Add the sugar and beat until the mixture is well combined, thicker and glossy. With the mixer on low, gradually drizzle in 1 cup of olive oil. Turn up to medium and add the milk, citrus liqueur, lemon zest, lemon juice, vanilla and almond extracts and continue beating until everything is well combined and smooth.

* Step 4

Fold in the dry ingredients and the poppy seeds. Pour the batter into the prepared cake tin and bake for 40 - 45 minutes until a toothpick in the centre comes out clean. Allow the cake to cool for ten minutes in the cake tin, then gently remove it. Poke holes in the cake and drizzle in the remaining 2 tablespoons of olive oil. Allow to cool completely on a rack. Finish by adding a dusting of icing sugar and lemon zest. (Do not store in the fridge).