Olive Oil Cake with Whipped Maple Crème Fraîche and Pomegranate
This cake recipe comes from Female Foodie blog and is inspired by Tulie Bakery in Salt Lake City, where I fell in love with olive oil cake forever (it was e ...
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Cooking tools:
- Springform pan
- Hand mixer
- Kitchen scale
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Baking pan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Toothpick
- Measuring cup
- Measuring spoon
Ingredients
- 1 ½ cups (326g) olive oil
- 3 large eggs
- 1 ¼ cups (302g) whole milk
- Zest + juice of 1 lemon ((about 3 tbsp juice))
- Zest of 1 orange
- 1 ¼ cups (253g) cane sugar
- 2 cups (245g) flour
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup (8 oz) heavy cream
- 1 cup (8 oz) crème fraîche*
- 1-2 tbsp maple syrup
- 1 tsp vanilla bean paste or 1 vanilla bean, (seeds removed (optional))
- ½ cup pomegranate seeds
- No springform pan? ~ Bake in two 8x8-inch pans and cut the bake time in half.
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