Pineapple Olive Oil Cake
This Pineapple Olive Oil cake is rich and moist perfect for any occasion and any time of the day. This recipe is made with simple ingredients and is ridiculously fast and foolproof. You will find this cake is trendy Italian restaurants usually served with Fruit compote on the side.
Do make sure that you use really good Olive Oil as the quality ingredients will show through in the richness of the cake. If you would like do use this Guide to Buying Olive Oil https://www.simplyrecipes.com/a_guide_to_olive_oil/
This Olive Oil cake with Pineapple is flavorful enough that you can serve it merely with a cup of Coffee but it also tastes great with with a dollop of whipped cream.
Self-Rising Flour – the main ingredient. You could also add half cup of Almond flour for the texture instead of using all of White Flour
Preheat Oven to 350 degrees Fahrenheit.
Serve warm with a cup of Tea or drizzle with some powdered sugar and have it as is.
The Cake can stay on the countertop for a day.
Are you wondering what else you can pair it with, I would suggest this Tofu dinner or perhaps a Chickpea Soup and make it a night.
If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.
Pineapple Olive Oil Cake
Recipe details
Ingredients
- 1 1/4 Cup Self-rising flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 Cup Sugar
- 3/4 Cup Olive Oil
- 2 Eggs
- 1/2 Cup Sour cream
- 1 tsp. Orange zest
- 1 tsp. Vanilla extract
Instructions
- Preheat Oven to 350 degrees Fahrenheit.
- Spray a Cupcake mold with Pam Spray or brush the insides of the Mold with some Oil or Butter.
- Mix the Self-rising flour, Baking Soda and Baking Powder in a bowl and keep aside.
- In a Stand Mixer bowl or another large bowl, whisk the Sugar and Olive Oil. Mix at medium speed for about 2 minutes.
- Add Eggs and run the Mixer for one minute.
- Add Vanilla Extract and Lemon Zest and mix through.
- Slowly start adding the dry ingredients (Flour, Baking Soda and Baking Powder) about half cup at a time.
- Reduce the speed to lowest when you are pouring the mixture then increase the speed for proper mixing.
- Once all flour mixture comes together, add the sour cream and gently mix everything together.
- Finally add the Pineapple bits and mix well.
- Pour mixture equally into the cupcake mold
- Bake for 20 to 23 minutes.
- Once the toothpick inserted in the middle of one of the Cakes comes out clean, remove from the oven
- Let the cakes cool for about 10-15 minutes on the counter.
- Once cooled, remove the cake from the mold.
- Sprinkle with powdered sugar or simply serve with a dollop of cream or an expresso.
Comments
Share your thoughts, or ask a question!
So, where's the pineapple ??? Perhaps you need to proof read .
You don’t mention pineapple in the ingredients. What kind of pineapple - tidbits or crushed & how much?