Egg and olive oil cake

On the first day of the lockdown in March, my hubby had a brilliant idea of setting up a drum set in the living room. A *FULL* drum set, mind you. Exactly at the time where we are home 24/7. So, our next home improvement project is a sound-proof basement. Absolutely. Meanwhile, a rock star is in the making.

When is the office going to be open again? I’m desperate!

Egg and olive oil cake

(From Nuno Mendes’s My Lisbon)

100 g sugar
4 eggs + 1 egg yolk
80 ml olive oil
20 g all-purpose flour
Extra-virgin olive oil (to serve)
Flake sea salt (to serve)

  1. Preheat convection oven to 390 F.
  2. Line parchment paper on the bottom and on the side of an 8″ round cake pan.
  3. In a large bowl, use a handheld mixer to beat sugar + eggs + yolk until light and fluffy.
  4. Slowly drizzle olive oil into the batter while beating vigorously.
  5. Sift the flour into the batter and fold gently.
  6. Pour into the prepared pan.
  7. Bake for 8-10 minutes.
    • Note: the center of the cake will still be very gooey.
  8. Remove the cake pan from the oven, and let it sit for 6 hours at room temperature.
    • Note: the cake will collapse and set.
  9. Before serving, drizzle the best extra-virgin olive oil you have with a sprinkle of sea salt.