It would seem there are two camps when it comes to olive oil cakes. Those who prefer to use a mild flavoured oil and let it lend the cake a beautiful moist texture without a strong flavour, and those who prefer to use a good extra virgin olive oil to lend the cake a distinct fruity flavour. Having made this cake four times in the last couple of weeks (all in the interests of taste testing I assure you), I am firmly in the second camp.
Heidi (of the Piadina) shared this recipe with me. She has been making this cake for her little girls and I can see why – super simple, easy to make with pantry staples, and delicious to boot. I tried with some Pohutukawa honey and mandarin-infused olive oil which makes for a seriously moreish cake. So moreish in fact that I found myself consuming an entire cake over a Saturday afternoon/evening as I kept finding excuses to wander into the kitchen and help myself to another slice until well, I surprised myself with a plate of lonely crumbs!
