Walnut olive oil cake

Making and tasting those wonderful olive oil muffins recently had made me eager to explore other recipes that involve baking with olive oil.

And when I was reading David Lebovitz's post/recipe for those muffins, I noticed someone mention another olive oil cake in the comments - a walnut olive oil cake recipe from Bon Appetit.  Since I love simple, no-frosting-necessary cakes packed with nuts, this walnut cake - one familiarly infused with orange zest - sounded right up my alley and I wanted to try it.  So I made a small version of it last Friday, for a little coffee date night I was having with my husband at home that evening.

So here's the thing.  I whipped up a small 6-inch version of the cake and after I did so, I actually thought I wasn't going to post it here.  You see, the cake is straightforward enough to make but I have to tell you: the middle sinks - rather pronouncedly - after it comes out of the oven.  Reviews for the cake warned about this - many people mentioned the sinking issue.  I wasn't overly concerned going in but sure enough, the center of my cake sank rather more than I expected as it cooled.  

But I changed my mind about posting it after I tasted it.  Because crater-in-the-middle or not, the cake was delicious.  The soft center, though sunken, is practically a selling point in moistness.  However, I almost favor the edges - comparatively dryer but with a lovely crust to it that's particularly full of toasted walnut flavor.  So in the end, the sunken center is not a deal-breaker for me and given the taste, I'd gladly make it again.

Now about that sunken middle.  I made sure the cake was cooked though (i.e., the cake tester came out clean).  The center is not wet, just moist.  Some have suggested in the recipe's comment section to reduce the amount of baking powder in the cake (and using room temperature eggs, which I did) to fix the problem.  I might tinker with that next time around but maybe it would be just as well to fill the "hole" with a small mound of orange-scented whipped cream if you're looking for a presentation "fix"? 

To relax and spend some quiet time together, my husband and I have been having some coffee date nights at home.  Last Friday, we were digging into this walnut cake (as well as some leftover lemon bars and lemon-almond biscotti) with our cups of joe. I would say these date nights - even just for coffee and dessert - are the next best thing to going out together but I often think that staying in at home is far better.

I hope you had a lovely Mother's Day weekend!  The sun finally came out late Sunday morning after a dark and wet week.  I enjoyed my breakfast in bed and I feel thoroughly relaxed because I really got to simply sit back and relax all day.  It was just what I needed after a fairly busy week.  Things are a bit hectic right now with a number of school events and activities happening during these last couple of months before school wraps up for my son for the year.  That said, I'm restless with too much relaxation and I plan to soak up everyday as much as possible.  Time flies and kids grow up so fast!

Have a great week!

Recipe:

Walnut Olive Oil Cake
From Bon Appetit, October 2007 via epicurious.com

- Makes one 9-inch round cake (you can divide the recipe in half like I did and bake cake in a 6"x3" cake pan; bake time in my experience was approximately 35 minutes but check for doneness using a cake tester) - 

* A note or word of warning: As you'll find in the comments section of the recipe review, many people mention that the baked cake sinks in the center.  That was the case in my experience.  Some have offered the suggestion of reducing the amount of baking powder to prevent sinking.  I have not tried this so I can't vouch for how effective that would be.  That said, the cake's moist texture and its fragrant nutty flavor makes it a winner. 

1 1/2 cups walnuts, toasted, chopped, and cooled
1 cup all-purpose flour
1 tablespoon baking powder
4 large eggs, at room temperature
1 1/2 cups sugar (I dialed it down a bit and used a scant cup and a half)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
1/2 cup olive oil
Powdered sugar, for dusting

Preheat oven to 350 degrees.  Spray a 9-inch springform pan (a regular cake pan should also work) with nonstick olive oil spray or regular cooking spray.  Place a round of parchment paper at the bottom of the pan and spray the paper.

Grind walnuts in a food processor until fine but not powdery (and don't go too far that it turns into a paste).  Combine walnuts, flour, and baking powder in a medium bowl. 

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs until frothy, about 2 minutes.  Gradually add the sugar, beating until mixture is light, thick, and pale yellow, about 4 minutes.  Gradually add the walnut-flour mixture, then blend in the orange juice, orange zest, and olive oil until just incorporated.  Transfer batter to the prepared pan, set it on top of a baking sheet, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.  Remove cake from the oven and let cool completely in the pan on a wire rack.  

Remove cake from the pan and carefully set it on top of a platter.  Dust the top with powdered sugar before serving.