Olive Oil Cake

Ingredients

3 large eggs (150 grams)

¾ cup (150 grams) granulated sugar

½ cup (112 grams) extra-virgin olive oil

½ cup (120 grams) whole milk

½ teaspoon (2 grams) vanilla extract

¼ teaspoon (1 gram) almond extract

1½ cups (188 grams) all-purpose flour

1½ teaspoons (7.5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

Instructions

1-Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.

2-In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.

3-In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.

4-Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.