Olive Oil Cake with Rhubarb


5 eggs

zest of 1 ½ oranges

1 ¼ cups sugar

2 cups extra virgin olive oil

2 cups cake flour, sifted

1 tsp salt

1 1/8 tsp baking powder

4 cups sliced rhubarb

4 tbs sugar

juice of 1 orange

1 tbs olive oil


Preheat oven to 170°C. in the bowl of a stand mixer, combine eggs, orange zest and sugar and beat on medium speed for a minute until mixed. Reduce to low speed and slowly add the olive oil in a steady thin stream. In a medium bowl, stir together cake flour, salt and baking powder. Add to egg mixture in three additions, whisking on low until the batter is smooth.

Pour into a greased loaf pan and bake for 1 hour or until browned and done in the center. The cake is done when a toothpick inserted in the middle comes out dry. Cool in pan for 20 minutes, remove and cool completely on a wire rack.

Preheat oven to 200 °C. Toss rhubarb, sugar, orange juice and olive oil together on a sheet pan until evenly coated. Roast for 12 to 15 minutes or until rhubarb is tender but still holds its shape. Spoon roasted rhubarb over slices of olive oil cake to serve.


Or variation:
Simmer rhubarb in a pan, cook then add to cake, either mixed in spooned on top or on the bottom like upside down cake