Recipe December 2017

Sicilian Olive Oil Cake

An alternative to pound cake that uses cornmeal for a denser taste and olive oil instead of butter. Serve it with seasonal fruits or lemon curd.


Sicilian Olive Oil Cake

Serves: 16


  • 3 eggs at room temperature
  • ¾ cup sugar
  • 1⅔ cups whole milk
  • 1 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 2 tsp lemon zest
  • 1½ cups flour, plus a little more for dusting the pan
  • ½ cup cornmeal (coarse is better)
  • ½ tsp each: baking powder and baking soda
  • ¼ tsp salt


1. Preheat the oven to 350°. Coat a 9-inch round cake pan with oil, then sprinkle flour over it, tapping the bottom and sides until covered.
2. In a bowl, whisk the eggs and sugar until blended well. Add milk, olive oil, lemon juice and zest. Stir well.
3. In a separate bowl, whisk together the rest of the ingredients. Add the liquid mixture to the dry ingredients, stirring until blended. Take care not to overmix; allow lumps.
4. Pour batter into the cake pan. Place in center rack of oven. Check after 40 minutes. Cake is done when a toothpick inserted into the middle comes back clean or with just a few crumbs. Remove from oven and let cool on a rack.
5. Run a knife around the perimeter and invert onto a serving plate. Serve with fruit, lemon curd, or eat it plain. Mangia!

Per serving: 240 calories, 4g protein, 22g carbohydrates (1g fiber), 15g fat (3g sat fat, 12g mono/poly), 113mg sodium

Seasoned Cook

Zest the lemon first, then cut it for juicing. Bring cold eggs to room temperature quickly by placing whole eggs in a bowl of warm water.

CHI St. Vincent