Ingredients with Measurements:
- 2 large onions, finely chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup extra-virgin olive oil
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped black olives
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the olive oil and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped onions and olives.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 19g
Carbohydrates: 37g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute with gluten-free flour.
- For the extra-virgin olive oil, you can substitute with vegetable oil.
- For the granulated sugar, you can substitute with coconut sugar.
- For the black olives, you can substitute with green olives.
Variations:
- For a sweeter cake, you can add 1/2 cup of chopped dates or raisins.
- For a savory cake, you can add 1/2 cup of crumbled feta cheese.
Tips and Tricks:
- Make sure to chop the onions very finely so that they are evenly distributed throughout the cake.
- Make sure to grease and flour the cake pan well to ensure the cake doesn’t stick.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in a preheated 350 degree F oven for 10-15 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the cake with chopped fresh herbs for added flavor and color.
Garnishes:
- Sprinkle the top of the cake with chopped fresh herbs for added flavor and color.
- Drizzle the top of the cake with honey or maple syrup for added sweetness.
Pairings:
- This cake pairs well with a light white wine or a fruity red wine.
Suggested Side Dishes:
- Serve the cake with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of olive oil to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure to store the cake in an airtight container to prevent it from going bad.
- Make sure to reheat the cake thoroughly before serving.
Food History:
Onion and olive oil cakes have been popular in Mediterranean cuisine for centuries. They are often served as a snack or dessert and are a great way to use up leftover onions.
Flavor Profiles:
This cake has a savory flavor from the onions and a subtle sweetness from the olive oil and sugar. The olives add a salty and briny flavor to the cake.
Serving Suggestions:
- Serve the cake as a snack or dessert.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
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