Olive Oil Cake

By Maria Kveton

Time: 60 minutes
Serves: 6–8 people



2 cups flour

1 tsp baking soda

2½ cups sugar

1½ cups milk

1½ cups olive oil

3 eggs

½ cup pine nuts, toasted

Zest of one orange


  1. Preheat the oven to 350°F.

  2. Grease and flour the sides of a spring form pan. On the bottom of the pan, place a piece of parchment paper that has been cut to size. This prevents the bottom of the cake from sticking to the pan.

  3. In a large mixing bowl, add all of the wet ingredients - the milk, olive oil, and eggs - and mix well with a whisk. In batches, add the remaining dry ingredients, minus the pine nuts, until incorporated. Add the toasted pine nuts.

  4. Bake in the oven on top rack for 50-60 minutes. You know it’s done when a toothpick inserted in the center comes out clean.

  5. Let cool and remove the outer spring form.

  6. To serve, dust with powdered sugar.