Olive Oil Cake With Mint Recipe

Name: Olive Oil Cake With Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (250g) all-purpose flour; 1 3/4 cups (350g) sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/3 cups (285g) extra-virgin olive oil; 1 1/4 cups (305g) whole milk; 1/2 cup fresh mint leaves, lightly packed; 3 large eggs; 1 1/2 tablespoons finely minced fresh mint leaves; 1 1/2 tablespoons grated orange zest; 1/4 cup (60g) fresh orange juice; 1/4 cup (55g) Grand Marnier

Servings: persons

2 cups (250g) all-purpose flour
1 3/4 cups (350g) sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups (285g) extra-virgin olive oil
1 1/4 cups (305g) whole milk
1/2 cup fresh mint leaves, lightly packed
3 large eggs
1 1/2 tablespoons finely minced fresh mint leaves
1 1/2 tablespoons grated orange zest
1/4 cup (60g) fresh orange juice
1/4 cup (55g) Grand Marnier

1
Turn on oven and heat to 350u00b0 F. Use oil, butter, or spray to grease a 9-inch cake pan, at least 2 inches deep. Line the bottom of the pan with parchment paper.
2
Combine milk and 1/2 cup mint leaves in small saucepan and heat over low heat for 5 minutes. Do not boil. Remove from heat and let cool to room temperature. Strain milk to remove mint leaves.
3
Whisk together the flour, sugar, salt, baking soda and powder a small bowl. Whisk together the olive oil, cooled milk, eggs, minced mint leaves, orange zest, juice and Grand Marnier. Add dry ingredients to the olive oil mixture. Whisk until just combined.
4
Pour batter into prepared pan and bake the cake for 1 hour, until cake is golden and a tester comes out clean. Transfer the cake to a rack and let cool in pan for 30 minutes.
5
Loosen the edge of the cake by running a knife around the edge of the pan, then invert the cake onto the rack. Let the cake cool completely, about 2 hours.

1428

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (250g) all-purpose flour, 1 3/4 cups (350g) sugar, 1 1/2 teaspoons kosher salt, 1/2 teaspoon baking soda, and more.

Yes, Olive Oil Cake With Mint falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions